pre heat oven to 350*

bake for 20 to 30 minutes (varies) until the top is golden brown and the outside has a dark crust

don't forget to use a toothpick to poke the center to check if the center is done if it comes out wet it will need to bake longer if its dry then its done baking

Allow it to cool for 15 minutes and flip it upside down on another dish or keep it in the cake pan (optional)

I usually flip mine while its still warm but not hot because it will fall apart if its to hot when you flip it upside down into the the dish

this recipe is for people who are more fond of a non sweet cornbread taste because I use bleach white corn meal its not sweet, yellow corn meal is sweet and makes it taste more like cake. I like cornbread to taste like cornbread and my momma's cornbread does that.