1/2 cup vegetable oil
2 cups self-rising white cornmeal
2 cups milk, divided
2 eggs

Preheat oven to 450-475 degrees. Pour oil into cast iron skillet. Set on stovetop on high. Meanwhile, mix together cornmeal, eggs, and 1 cup of milk. Blend well. Add additional 1 cup milk and blend well. By now, oil on stovetop should be hot. Pour half of hot oil into cornmeal batter. Mix well. Pour batter into skillet. Bake in hot oven for 20 minutes or until golden.