Skillet Cornbread

Since I have a cast-iron skillet, I thought I would give skillet cornbread a try.  I used the olive oil cornbread recipe from (never home)maker, but wanted to use buttermilk instead of milk, so I also added 1.5 tsp. baking powder and 1/2 tsp. baking soda to the dry ingredients.

This was kind of cool.  The cornbread didn't stick to the skillet at all and really did bake evenly, without the underdone middle and overdone edges.