I noticed before cooking this recipe, that it didn't call for any flour (which I usually use in corn breads). However, I followed the recipe exactly; except for cooking it an extra 7 minutes because the middle was still a bit mushy. I'm sure this is my error, but it didn't ever rise properly and the outside was over-cooked (but not burnt) while the inside took longer. I was careful not to over mix and I most definitely didn't leave anything out nor adapt or substitute anything.
How do you get it to rise? And how do I keep it from cooking unevenly? I used a 12" cast iron. Maybe a smaller one?
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I noticed before cooking this recipe, that it didn't call for any flour (which I usually use...