This authentic Southern cornbread is straight from mom's Alabama kitchen. It contains no sugar, no eggs and very little flour. The resulting bread is crumbly with soft insides and a crunchy crust.
To mom, sugar in Southern cornbread was near sacrilegious. She use to say, "It's not dessert. It's not cake. It's bread to accompany a meal."
Of course, if you like sweet cornbread...put sugar in it.
The skillet used to make cornbread makes a difference. Traditionally, Southern cornbread is made using a cast iron skillet, with good reason. Although cast iron can be a problem with sticking, the bread just taste better.
NOTE: This recipe suggest using a 8" or 10" skillet. The 10" will make a thinner bread with less insides and more crunchy crust. The 8" skillet will make a thicker bread with more soft insides and less crust. So, use either size according to your preference for thick or thin bread.