Buttermilk Cornbread

• 4 tablespoons corn oil or bacon drippings
• 3 cups self-rising cornmeal
• 2 1/23 cups buttermilk, well shaken

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

corn oil, cornmeal, buttermilk

Taken from www.epicurious.com/recipes/food/views/buttermilk-cornbread-389061 (may not work)