This is my favorite way to bake cornbread! I like it, because using the skillet and preheating it seems to make a really nice crust on the cornbread.
1 1/2 c cornmeal
1/2 c all-purpose flour
1 1/2 c buttermilk*
1/4 c vegetable oil
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 large eggs
Heat oven to 450 degrees. Grease bottom and side of 10-inch cast iron skillet with shortening or cooking spray. PLACE SKILLET IN OVEN.
In large bowl, stir all ingredients until well mixed. Beat vigorously about 30 seconds. Pour into hot skillet.
Bake about 20 minutes, or until golden brown.
*I use a substitute for buttermilk, because I never use enough to justify buying a whole carton. Here’s what you do: Put a little more than 1 Tbs. of white vinegar in a liquid measuring cup. Add plain milk to fill up to 1 1/2 cups. Let sit for 5 minutes before using.