Really, the ingredients are simple (cornmeal, egg, milk, oil), the technique is individual. For me, a hot oven (425 F), iron skillet with melted grease, sprinkle a little meal in it before you pour the mixture in, and for a half recipe I have to turn the temp down a bit. A smidgin of baking soda makes it fluffy. I use WHITE SELF-RISING Cornmeal. And NEVER cut it with a knife. Cornbread should be turned out on a plate and then broken, as in "Let Us Break Bread Together..."