Preheat oven to 425 degrees F. Mix all dry ingredients together. Add the eggs and vegetable oil. Then stir while adding the buttermilk all dry ingredients are wet and mix is slightly moist, but still thick.
Grease a cast iron skillet with shortening or spray until well coated with a spray oil. Pour corn bread mixture in the skillet.
Place skillet in oven or 20 - 25 minutes or until cornbread is golden brown.