Skillet Cornbread

Having tried a plethora of cornbreads, I can objectively attest that Basha's is the best.
The fact that it doesn't use any wheat is a nice bonus; and her willingness to share it a total score.
Here are her exact instructions:

Ingredients

• 2 1/4 cups cornmeal 
• 2 cups buttermilk, warmed 
• 1/4 cup vegetable oil 
• 4 T butter 
• 1 t baking powder 
• 1 t baking soda 
• 3/4 t salt 
• 2 large eggs 

Steps

• First, place your 10” or 12” cast iron skillet in a 400º oven to heat, with the vegetable oil. 
• Spread the cornmeal on a baking tray and toast in the oven until it begins to turn more golden. This will set the smoke alarms off, even if you don’t let it burn (Small price to pay). 
• Mix the hot cornmeal with the warm buttermilk and let it sit for 5 or 10 minutes. 
• Meanwhile, melt the butter, and set a Tbsp aside.  Add the rest of the butter to the cornmeal.  Swirl the 1/4 cup of oil around the hot skillet, and add it to the cornmeal too. Add the eggs and salt and mix slightly (don’t overbeat).   
• Add the baking powder and baking soda, and mix just a little bit more - don’t overbeat (I add about a cup of roasted corn, or other optional tidbits, noted below, at this point too). Pop it into the 400º oven until it develops cracks on top – no longer, if you want it to stay nice and moist. 
• Take it out of the oven, but let it sit in the pan for 5 minutes to develop a nice crisp crust.  Then invert on a cooling rack, and turn it over on a cutting board. 

Optional Items:

 8 oz. creamed corn, 3 oz cream cheese, 3 oz grated 

cheddar, and 2 oz diced jalepenos or ancho chilis, or any combination of the above.