Can't believe this woman says she's from Arkansas. Wonder where she came from where she was when she was a lunch lady cook??
She's making CornCake or a cake with a little cornmeal.
Way too much flour for a proper Southern CornBread. Should be about 2:1 cornmeal to flour.
No sugar allowed in Southern cornbread! In a way she even admits it. Don't need the sweetness or added carbs.
Should be using Buttermilk.
Don't even like eggs in mine. Just add more oil and preferably some it Bacon Grease.
I feel sorry for the two of you if that is the kind of cornbread you learned to eat.
Yes, I feel strongly about my cornbread.
ETA - Don't remember if she said it, and I forgot to mention it, but the pan, especially cast iron ones, should be heated in the oven with a generous amount of oil or bacon grease in it. Then, swirl it around before adding your batter and when you add your batter it should push some of the oil to the edge and even up the sides of the pan a bit. This will help give you a good crisp crust on the edges.
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