Preparation / Directions:
Whisk above ingredients together in mixing bowl, make "well" in center, set aside.
In separate bowl, beat the hell out of 1 large egg or 2 small eggs with electric hand held mixer, eggs at room temperature is best but cold eggs will work.
Add to beaten eggs exactly one cup of cultured buttermilk and 1 tablespoon of cooking oil, stir together.
If you placed your oiled, cured 10" skillet in the 425F oven before you started mixing the two bowls above, it should be hot by now, it must be hot.
Pour the "wet" bowl contents into the "dry" bowl and stir to mix, don't over mix. You have about 30 seconds to set the skillet out of the oven and pour the batter into the skillet, going in a circular motion around the skillet in a ever increasing smaller circle. You can not rake the batter around in the skillet after it hits the hot surface. You can rake the last remnants of batter from the bowl however.
Put the skillet back in the oven. Set your timer or look at the clock, it will take only eleven minutes until the bread is done if your oven thermostat is accurate.
Turn out bread onto raised bread rack as soon as you take it from oven or it will "sweat" if your skillet was "cured" and not used for anything else, the bread will slide right out. The above sounds like a lot of fuss but it is not, and you will have cornbread so good it might make you slap your mamma. She might slap back Floyd Flud