I wondered how this would work with no flour, but I followed directions. I poured the very thin
batter into my hot greased skillet and stirred in the fat (olive oil). I set the timer for 30 minutes, but peeked in at 22. Good thing, since the edges were quite dark. I took it out, cooled slightly, and cut it. Quite dark on the bottom (not burned). It's only 1/2 inch thick. The flavor is OK. I agree the salt is a little too much. This is not going to be my new favorite cornbread recipe. Sorry. UPDATE: I revisited this recipe today. I read the reviews suggesting a lower temperature and to make sure to put vinegar in the milk if not using buttermilk. I also realized my skillet is larger than the recipe calls for, so I increased amounts by half. My result was a thicker bread and I turned it out of the pan so that it would not continue to brown. It looks beautiful. But, alas! I miss the sugar and flour! So although this may be what YOU are looking for, it is still not for me. But I really tried. In this case, people who DID NOT follow the recipe's directions, but left a review telling what they did instead, really helped me. These directions do not seem to be accurate for many people.
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I wondered how this would work with no flour, but I followed directions. I poured the very...