Preheat oven to 425 degrees F (220 degrees C) and place a 9 inch cast iron skillet on the center rack.

Heat the skillet in the oven until hot.

Carefully remove the hot skillet from the oven.

Pour canola oil into the skillet, swirling to coat the bottom and sides.

Return the skillet to the oven for ten minutes to heat the oil.

In a medium bowl, mix together white cornmeal and salt.

Add eggs and buttermilk to the cornmeal mixture.

Mix well to create a thin batter.

Carefully pull out the rack with the hot cast iron skillet.

Pour the batter into the preheated skillet.

Bake the corn pone for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

For a browned top, broil for the last few minutes of baking.

Remove the skillet from the oven.

Shake the pan gently to loosen the corn pone from the skillet.

Serve warm, either directly from the skillet or turned out onto a plate.