This cornbread recipe uses no flour or sugar, only polenta, buttermilk, butter, egg and oil, making it gluten free and basic. Cooked right in the frying pan.
This was not edible. When I did not see any raising agents I had my doubts, but I gave it a shot. The upside is that the birds are really enjoying it. - 01 Jun 2017
This should be named "Southern Cornbread" I've made cornbread this way for 60 yrs. The only thing that would make it better, if White Lily still made Three Rivers cornmeal. They stopped about two years ago. It is still excellent. I use a 10" skillet. This is also very good crumbled into a glass of cold milk. - 07 Mar 2011 (Review from Allrecipes USA and Canada)
You could use either an 8" or 10" skillet for this recipe. A variation I like is to make this become "cracklin' cornbread," something my grandmother made. In the south, you can buy cracklins in the refrigerated meats section of the store. If that's not available to you, buy a bag of snacking pork rinds and crumble into small bits yielding about 1/4-1/2 cup and mix it in the batter. If you're a "purist," you can use 1/4 cup Crisco or other "solid" shortening in place of the oil; just cut it into the dry cornmeal until you have small crumble results and then add other ingredients. This is my favorite kind of cornbread! Goes great with pinto beans, black-eyed peas, turnip or mustard or collard greens, or chili. - 07 Mar 2011 (Review from Allrecipes USA and Canada)