Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?

It's crispy on top and bottom.Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
Hot Skillet Cornbread





1 1/2 cups white or yellow cornmeal


1/2 cup all-purpose flour


2 teaspoons baking powder


1 teaspoon granulated sugar


1 teaspoon kosher or coarse salt


1/4 teaspoon baking soda


1/4 cup, plus 2 tablespoons vegetable oil* - divided use


1 1/2 cups buttermilk**


2 large eggs





Preheat oven to 425*F (220*C).


Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.


In a medium-sized skillet with an oven-proof handle, add the 1 to 2 tablespoons oil, shortening or bacon fat, and heat until very hot. (Use caution. You don't want it to catch fire!) Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven.


Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.


Makes 8 servings.





*Can also use melted vegetable shortening or bacon fat.





**Substitute 1 1/4 cups sour milk for the buttermilk. To make sour milk place 1 tablespoon plus 1 teaspoon white vinegar in measuring cup and add milk to make 1 1/4 cups. Let set for a couple of minutes to sour before using.Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
I bake my cornbread in a cast iron pan, but not with oil poured on the top. I would think that would just sink in and make the batter too oily. I just use the recipe on the box and make sure my pan is well-oiled. The cornbread is crispy on all sides and the top, yet tender inside.