Pour 2 tablespoons of the oil into the cast iron skillet and place it in the oven.
Preheat oven to 450.
While oven heats, mix the remaining ingredients together to form the batter.
When the oven is nice and hot, CAREFULLY remove the hot hot hot skillet and place it on a heat proof surface (top of the stove if it's empty). Pour in the cornbread batter and enjoy the sizzle.
Quickly return the skillet to the oven and bake for about 15 minutes, until it's lightly golden and feels firm when you press the top.
Turn the "pone" of cornbread out onto a plate. Cut in wedges, split open horizontally and fill with butter. (Do this while it's hot so the butter will melt and get into every nook and cranny of the bread.
Enjoy with peas, butter beans, fried okra and home grown tomatoes. Of course, it's also delightful served with a bowl of chili!
