Preheat oven to 425. Add oil to 10" cast iron skillet. Put skillet in oven while it is preheating.

Add cornmeal mix to large mixing bowl. Make a well or depression in center of mix.

Add eggs and milk to center of mix. Stir, adding more milk if necessary. Batter should be slightly thicker than cake batter.

Stir in mayo if you like your cornbread less dry.

Flick a few drops of water into the skillet. If it sizzles, remove the skillet from the oven and immediately pour in batter. The hot oil will fry the crust and keep the cornbread from sticking to the pan when done.

Cook for 35 - 40 minutes or until top crust is nicely browned and center is firm to the touch.

Flip the cornbread onto a plate as soon as you remove it from the oven.