Blend the cornmeal, flour, and salt in a bowl. Blend all the other ingredients except the oil in a second bowl. Dump the dry ingredients into the wet ingredients, and mix completely. If it doesn't flow, add a little water.
Heat the oil in a large iron skillet, tilting the skillet around to coat the entire inner surface. Add the batter to the pan, bang it down on a towel on the countertop, and put the skillet into the oven for about a half hour at 400 degrees. Check its progress then, and continue baking until the top is lightly brown.
Allow the cornbread to cool for five minutes, then cut into squares. This recipe can also be made as muffins, or in those cut little sticks that look like ears of corn.