Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place the cast iron skillet in the oven while it preheats.
In a mixing bowl, combine the yellow cornmeal, whole wheat flour, honey, and baking powder.
Gradually add the rice milk to the dry ingredients, stirring until a thick batter forms.
The consistency should be similar to pancake batter, so adjust the amount of milk as needed.
Carefully remove the hot skillet from the oven and pour the oil into it, swirling to coat the bottom and sides evenly.
Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
Bake the cornbread in the preheated oven for approximately 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the skillet from the oven and let the cornbread cool slightly before slicing and serving.
Serve the Sweet Cornbread hot with a drizzle of honey on top for extra sweetness.