Use a paper towel to wipe a thin film of fresh oil on your iron skillet, place it in the oven, and preheat to 400-degrees.
Pour the dry ingredients into a big mixing bowland mix well.
Break a large egg into the dry mixture (or twosmall ones) and stir with a fork.
Add the butter and/or olive oil and the milk or buttermilk and mix well. (Rosemary-infused olive oil is great—just put a clean, dry sprig of Rosemary in the bottle when you first buy it and leave it there.)
Take the hot skillet out of the oven and pour the cornbread mixture in. (It’ll start to sizzle around the edges. That’s a good thing!)
Put it back in the oven and bake for about 20minutes, or until golden brown with slightly darker crisp edges. (You can check doneness with a toothpick—if you stick it in and it comes out clean, it’s done.)
Serve with butter and honey.