Instructions: Preheat oven to 400F. Pour the tablespoon of oil into a 10-inch cast-iron skillet, and place the skillet in the oven. Combine dry ingredients in a large bowl. Add 1/3 cup oil. Add buttermilk and beaten eggs. Stir with fork until blended. Slide skillet out with a rack (use a mitt, Cunningham reminds), and pour in mixture. Bake for 25 minutes or until brown on top.

Cool 5 minutes before turning out on plate.

Note: Arlene D. Johnson of San Jose sent her familys version, from Mississippi, and the recipe calls for 2 tablespoons bacon grease to grease the pan. That makes for a down-home, Southern taste. Robert Vogel of San Jose advised adding the grease to the skillet and heating ``until it pops and crackles when the pan is wiggled.

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