This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet).

Ingredients

8 serv.

cornmeal↗1 cup
baking soda↗1⁄4 teaspoon
salt↗1⁄2 teaspoon
baking powder↗1 teaspoon
sugar, to your liking (optional)↗
egg↗1
buttermilk↗1 cup
meat fat or 2 tablespoons oil in batter↗2 tablespoons
meat fat or 2 tablespoons oil, in skillet (cast iron is best)↗2 tablespoons

Step-by-step instructions

1
Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
2
Bake 10 minutes in oven at 450 degrees.
3
Turn over and bake another 10 minutes.

Source: food.com

Original recipe ↗

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