I don't even put flour in my cornbread. If I want cake, I'll make cake. Since there is only 2 of us at home now. I use about a cup of self rising cornmeal (Martha White), I ususlly don't even measure. I add 1 small egg or just the egg white if they are large eggs and enought low fat buttermilk to mix it up good. Most of the time, I don't even bake it in the oven. I have a small skillet, about 6 inch round, and I get it hot on the top burner and add about a tablespoon of canola oil and pour in my mix. I then turn down the heat to about 2 1/2 and put a lid on the skillet. Let it cook about 8 or 10 minutes and it will usually be firm enough to flip over with a hamburger turner. Let it cook another 5 to 8 minutes or until browned. It can't get much better and doesn't heat up the kitchen with the oven.