Note: There are all kinds of variations that you can make with this cornbread. Over the next few months, I'll show you some of them.
1 cup stone ground yellow cornmeal
1/4 cup mild vegetable oil, such as corn, canola, or peanut
Preheat your oven to 375. You need to make sure your oven is up to the correct temperature or your results will not be as good.
In a large bowl, combine all the dry ingredients (cornmeal through sugar) and stir well to combine them. If there are any lumps in the baking soda or baking powder, sift them before measuring them and adding.
In a smaller bowl, whisk together the buttermilk, egg and vegetable oil.
Put your 10 1/4 inch cast iron skillet on the stove over medium heat and let it heat up for 2-3 minutes (or as long as it takes to get nice and hot). Add butter to skillet and once it's melted and bubbly, tilt it around to make sure the butter has spread all over the bottom of the pan and up onto the sides a bit.
Mix the bowl of wet ingredients into the bowl of dry ingredents. Please make sure not to overstir this - you only need to mix it until everything is wet. There will still be small lumps in it - you just want to mix it until there are no big pockets of dry ingredients.
Pour mixture into the skillet. You should hear it sizzle a little. Put this into the oven right away and bake 25-30 minutes or until the top is golden brown.
Cut cornbread into wedges and serve warm.