that is sad bro — but cheer up, get a cast iron skillet, follow that video & enjoy!

I'm seriously considering it. The crunch, when you cut it, is what got to me.

oh yes!

Self rising yellow corn meal, one egg, and buttermilk. That's it.

FIFY

I put my cast iron skillet in the oven while it preheats. Take it out, pour in a couple of tablespoons of oil, then pour in the cornbread batter. Back in the oven til it's ready.

Thanks mine except 2 eggs

out of curiosity, i actually made cornbread w/yellow cornmeal (which i use for hush puppies); i ate it but didnt much care for it as much as white cornmeal

This is what you are missing...

No it's not!

Hot oil from the hot skillet poured into the batter. Stir. And then pour the batter into the remaining hot oil in the skillet and then back into the hot oven.

This gives the cornbread a nice crunch on the crust and keeps it really moist inside.

Edit: I see where you corrected that.

While that's the way I do it, my mom has NEVER heated up her skillet, nor mixed in any oil or poured the mix into oil. She simply coats the skillet with Crisco, then pours in the mix. Comes out absolutely perfect every single time. I've done it that way a handful of times, and it works perfectly. I just don't use Crisco enough to justify having it here at the house, so I use the hot skillet/oil method.

Cold, just downright cold...

There are more ways to bake corn bread than ants at a dinner on the ground. My mom made her's one way and the old black woman who worked for us did it a different way, both great and just right under a big bowl of greens.
The thing about self rising corn meal and corn meal mix is they both have baking powder and baking soda to insure a good rise with or without butter milk.
For convenience I use a mix now, leave out the sugar and flour. Pour it into a hot cast iron skillet or dutch oven with hot oil heated in the skillet while the oven is preheating.

A lot of times I will make cornbread pancakes. These can be made like corn bread or simply with meal and salt and hot water. No one has ever complained and it is usually gone after dinner.

Bacon grease instead of oil is what I have always used

I have a friend who got a coffee grinder that they have in stores. That thing worked well grinding up corn. My Dad used to take his somewhere to get it stone ground. Cost a little extra for baking powder to be put in it. You haven't had cornbread damyankee if all you had came out of a box.

Guess what I got today? It's used, and needs a little TLC, but I'm on my way. Stay tuned...

awesome dude!!!!

Plenty of oil (or bacon grease or lard or shortening) in the pan and in the mix before you pour it in the bowl and then REAL salted butter on the actual piece of cornbread.

Without oil in the mix the cornbread can be dry.

Also don't make your cornbread too thick. There's nothing that tuns a cornbread newby off more than a thick, dry cakey square of pan cornbread. What you want is a less than 1' - 3/4" wedge of crispy, brown on the bottom, moist on the inside, cornbread that you can eat by itself with no butter, but then you want to add butter to it to make it even better.

There is nothing wrong with using a mix like Martha White. Never, ever use Jiffy. It is Yankee cornbread.

Foul, sir! I like my cornbread to rise just about to the top of the skillet. It's never been to dry that I could tell.

Of course, if I'm making it, I normally have cream corn in it to keep it moist.