Here's a recipe I perfected today for cornbread that has no wheat flour,
only cornmeal. It comes out somewhat cakey, mildly sweet (not candylike) -
exactly what I expect of cornbread.

This is a great recipe for those times when you accidentally leave a carton
of milk in the fridge that one too many days, or were hoping it might
survive a couple of days longer, but didn't, because it calls for sour
milk. Don't try this, however, if your milk was ultra-pasteurized: I don't
think it'll work with that, in fact, I don't believe (people who use it
frequently, correct me if this is not so) that it ever goes sour at all.
Also don't try it if the milk has gone beyond sour into the cheesey stage.

Cornbread

2 cups cornmeal
2 cups sour milk
3 eggs
2 tbsp butter
1 tsp baking soda
1 tsp salt

Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan. A 10"
skillet is ideal.

Mix cornmeal, baking soda, and salt in a large bowl until fully blended.
Cut butter in until the mixture is fairly uniform. In a separate bowl,
beat the eggs with a whisk or mixer until they are frothy and pale yellow.
Put the pan in the oven and allow it to heat until it is nearly smoking.

At this point, quickly beat the eggs into the cornmeal, then the sour milk,
then pour the entire batter into the pan and set in the oven quickly. After
about 5 minutes, turn the oven down to 400 without opening the door. Bake
for another 25 minutes or so, until the top is dark, uniform brown. Remove
and cool.

This cornbread is delicious eaten warm - simply wait for about
5 minutes or so, until it cools to edible temperature, then cut into
wedges. Or cool all the way if you prefer it at room temperature.
--
Alex Rast

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