For the cornbread:

1. Preheat your oven to 400 degrees. Put butter in a 9-inch seasoned cast-iron skillet and place in oven.
2. While the butter is melting and the skillet is preheating, whisk together the dry ingredients in a bowl (cornmeal, salt, baking soda, baking powder, and sugar).
3. In another bowl, whisk together the eggs and buttermilk.
4. Whisk the wet mixture into the dry mixture until combined.
5. Once butter is melted, remove skillet from the oven, turning the pan so the butter coats all sides.
6. Pour the remaining butter into the batter, and mix until combined.
7. Once the oven is preheated, pour batter into hot skillet and place in oven.
8. Bake at 400 degrees for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
9. Pace on resting rack and cool.

For the garlic chili oil:

1. Place all ingredients in a small pot.
2. Heat on low-medium heat. Stir occasionally.
3. Once the garlic cloves have turned golden brown, remove the pot from heat.
4. Strain and store in a metal container to cool.
5. Keep refrigerated.

For assembling:

1. With a knife, slice off the root end and the tough green top of a leek.
2. Thinly slice the remainder of the leek.
3. Remove seeds and stem from a banana pepper. Brunoise the remainder.
4. Sauté leek and banana pepper in oil or butter until tender.
5. Once cool, remove cornbread from pan and break apart into small crumbles in a mixing bowl.
6. Mix together equal portions of cornbread crumb, leek, and banana pepper. Season to taste with salt and pepper.
7. Shuck your oysters, and place them on a baking tray lined with parchment paper.
8. Top each oyster with your crumble mixture and bake for 8-10 minutes at 425 degrees until golden brown and crispy on top.
9. Garnish with fresh herbs, Maldon salt, garlic chili oil, and a lemon wedge.