The very best flavored, and textured cornbread I have ever had neither had eggs, nor oil in the mix. The bread simply consisted of semi dry Hickory King corn picked, ground, and sifted by my grandfather, then baked by my grandmother that day. The recipe was cornmeal, salt, baking powder and "sour milk", Grandma's name for the homemade buttermilk she always kept. The batter was mixed and instantly poured into an extremely hot and smoking well greased cast iron skillet, and baked until the top was lightly browned. That bread was one of the most amazing things ever. Corny, crispy, and tangy, with a moist flavorful center that was a course of the meal on its own.