Butter a cast iron skillet. Place buttered skillet in the oven and preheat to 350 degrees.
In a large mixing bowl, whisk together the cornmeal, rice flour, baking powder, baking soda, and salt.
In a separate smaller bowl, whisk together: the milk, the lightly beaten eggs, ¼ cup melted raw honey, and the melted butter, (make sure honey and butter are not too hot or they will cook the eggs.)
With a whisk, combine the wet eggs mixture to the dry ingredients, and stir.
With a wooden spoon, stir in the grated cheddar cheese.
Remove hot cast iron skillet from the oven and pour the cornbread batter into it. Use a spatula to scrape down the sides of your bowl.
The batter will sizzle along the edges of the skillet.
Spread out batter to an even layer, and bake at 350 for 30-35 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
Drizzle 1 Tbs raw honey over the top of the warm cornbread, and spread with a spatula for an even coating.
Let cool before cutting.