Preheat the oven to 450 degrees and place the iron skillet in. Combine the cornmeal and milk and let sit for 15 minutes.

Mix together the flour, baking powder, and salt in one bowl. In another one, mix the eggs and vegetable oil.

Pour the egg and vegetable oil mixture into the cornmeal and milk. Mix until combined.

Finally, combine the wet ingredients (cornmeal, milk, vegetable oil, eggs) with the dry (flour, baking powder, salt).

Remove the heated skillet carefully from the oven. Lube the inside with about a tablespoon of butter, and then pour the mixture in side.

Stick the skillet in the oven and cook for 25 minutes. Remove, and placing a plate on top, flip the cornbread gracefully onto the plate. If your skillet is as heavy as mine, that is easier said than done. Cut up and slather with butter. The more the better.