Cornbread Supper

Marsha Bloxsom brought this wonderful, all-corn, buttermilk version of cornbread to Supper on September 16. The Campsie oven had been out for weeks, and the lovely black skillet full of The Real Thing made a lot of people happy. Marsha graciously shared this recipe. And she firmly advises bacon fat instead of peanut oil. (Cornbread Supper hosts agree on this.) DAVADA'S CORN BREAD One heavy cast iron skillet 10" 2 cups cornmeal, preferably yellow 2 cups buttermilk 3 eggs 6 T peanut oil 3 tsp baking powder 1 tsp baking soda dissolved in 1 T water 1 tsp salt Take out the iron skillet.  Put it in the oven and turn the heat to 400°.  If you aren't using cast iron, skip this part because the pan will get too hot. Sift the corn meal, baking powder and salt into a small bowl.  In a larger glass bowl beat the eggs with a fork until frothy.  Add the buttermilk and 3 T of the peanut oil. Put the remaining 3 T peanut oil in the hot skillet in the o