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1
Preheat the oven to 450F.
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2
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat.
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3
Put the cornmeal in a large mixing bowl.
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4
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
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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.
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6
You may not need all 3 cups.
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7
Carefully pour the batter into the skillet.
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8
The oil will come up around the edges.
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9
Use the back of a spoon to smooth this over the top of the batter.
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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.
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11
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
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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.
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13
Cool the skillet and wipe off any excess oil before using.
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14
To care for a seasoned skillet, wipe the interior after each use.
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15
Do not soak it in soapy water or put it in the dishwasher.
