2 cups stone-ground yellow cornmeal
1 tablespoons baking powder
1 teaspoon fine sea salt
1 ½ cups low-fat buttermilk
Preheat the oven to 450 degrees F.
Pour 3 tablespoons of the oil in a 10-inch cast-iron skillet. Place the pan in the oven for 7 minutes, or until the oil is sizzling hot.
Mix together the cornmeal, baking powder, and salt in a medium bowl. Stir in the remaining 4 tablespoons oil and buttermilk. Pour the batter into the hot skillet.
Bake for 22 minutes, or until golden brown. Let stand for 5 minutes, and then turn out onto a serving plate. Serve immediately with butter.
Makes 8 servings.