<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Tips &amp;amp; Techniques) and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can easily be poured into the hot skillet. Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on a stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30111/buttermilk-cornbread-recipes-trisha-yearwood/>