Quick cornbread

Ingredients:

• 4 tbsp corn oil or rendered bacon fat
• 3 cups self-rising cornmeal
• 2.5 - 3 cups of sour milk or kefir, shake well

Preparation:

1. Preheat oven to 220°C.
2. Pour 2 tablespoons of oil into a well-heated 9-inch (22 cm) cast-iron skillet and set it over medium-high heat. Place the cornmeal in a large bowl. Make a well in the cornmeal and add the remaining 2 tablespoons of oil. Stir in enough buttermilk with a fork to form a thick batter that can be easily poured into the hot skillet. You may not need all 3 cups of buttermilk.
3. Carefully pour the batter into the pan. Oil will ooze out from the edges. Use the back of a spoon to smooth the surface of the batter. Continue heating on the stovetop for 1 minute, then transfer the pan to the oven and bake the cornbread until golden brown on top, about 20 minutes. Immediately remove the cornbread to a wire rack to cool and crispy on the outside.
4. Note
   
   To season a new cast iron skillet, coat the inside with shortening (not butter) and bake in a very hot oven (425°F/220°C) for 1 hour. Allow the skillet to cool and wipe off any excess grease before using. Wipe the seasoned skillet clean after each use. Do not soak the skillet in soapy water or wash it in the dishwasher.