Buttermilk Cornbread

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat.
3. 3
   Put the cornmeal in a large mixing bowl.
4. 4
   Make a well in the cornmeal and add the remaining 2 tablespoons oil.
5. 5
   With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
6. 6
   You may not need all 3 cups.
7. 7
   Carefully pour the batter into the skillet.
8. 8
   The oil will come up around the edges.
9. 9
   Use the back of a spoon to smooth this over the top of the batter.
10. 10
    Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top.
11. 11
    Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
12. 12
    Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450F) for 1 hour.
13. 13
    Cool the skillet and wipe off any excess oil before using.
14. 14
    To care for a seasoned skillet, wipe the interior after each use.
15. 15
    Do not soak it in soapy water or put it in the dishwasher.