We tried this recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669 For the buttermilk, we combined 1 Tbsp white vinegar and nearly 1 cup (1 cup minus 1 Tbsp) of 1% milk (see Note below). We also used 1 cup blue cornmeal and ¼ cup yellow cornmeal. When coating the hot skillet with 1 Tbsp melted butter, we encountered a lot of splattering (perhaps because butter contains some water). We then supplemented the skillet with a light coating of canola oil spray. (Jan. 2019)
Note: Here are instructions for making a buttermilk substitute: https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute
Cooking Adventures 