Cornbread is on many Thanksgiving tables in the South. The even heat of the grill plus a cast iron skillet yields cornbread with a crispy exterior and tender interior.
Preheat the grill to medium.
Lightly grease a small cast iron skillet or a 9-by-5 inch baking pan.
Whisk together first five ingredients. Add oil, eggs and buttermilk. Use a spatula to mix until just combined.
Ladle batter evenly into pan.
Crumble cheese on top, and let rest for 15 minutes. Bake in the grill over indirect heat, with the lid down, for 30 to 35 minutes. (Check for doneness by inserting a toothpick in the center; it should come out clean.)
Remove, and cool for a few minutes.
Run a butter knife around the edge, place cooling rack on top of skillet or pan and flip.
Cool for 30 minutes before slicing.