I am sharing this recipe for my irresistible Buttermilk Cornbread that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I am using in this video was given to me, by my lovely Grandmother, many years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people I will meet as he grows. Recipe below.\rbr\rbrBUTTERMILK CORNBREAD from an IRON SKILLET\rbr\rbrPreheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a 6-inch iron skillet and put in oven for seven minutes.\rbr\rbrIn mixing bowl add.\rbr\rbr1 cup self-rising buttermilk corn meal mix\rbr12 cup buttermilk\rbr13 cup whole milk\rbr2 Tablespoons vegetable oil\rbr\rbrMix well. Remove hot iron skillet from oven and add cornbread mixture.\rbr\rbrBake 15-20 minutes or until golden brown.\rbr\rbrRemove cornbread from skillet immediately and serve.\rbr\rbrTips: This recipe can be doubled for a larger skillet.