Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 375 degrees. three minutes before you are ready to put the cornbread in the oven, put the oil and corn in the skillet and place in the oven. (do not do this if you don't have a pre-seasoned cast iron skillet). heat until nice and hot. in a mixing bowl, beat the eggs with a whisk. add the flour, cornmeal, sugar, buttermilk, baking powder, baking soda, and salt. blend with a fork, using a cutting motion. add to the skillet, and mix thoroughly. bake for 35 minutes.

Target recipe: preheat 450 degrees put oil in iron skillet until ready to use. mix the cornmeal, egg and milk together. when oil is real hot pour over cornmeal mixture. once mixed together, pour back into the 10" iron skillet. place in the oven until golden brown on the top. the best cornbread comes from a well seasoned skillet. the blacker the better! i have never used 2 1/2 cups of the corn meal. i have heard of the flour but if done right i swear it's like slicing bread.