BAKED CORNBREAD for 10 skillet (cast iron's the best) OVEN_Preheat to 390 SKILLET_pour in about a TBSP or more OLIVE OIL and heat on stove top while oven is getting hot (adjust heat/timing so that the oil is near smoking by the time the batter and oven are ready). 2 generous heaping cups CORNMEAL (I prefer yellow) in a mixing bowl 1/8 tsp SALT 1 generous overflowing TBSP OLIVE OIL 2 EGGS 12 oz can EVAPORATED MILK Mix ingredients well and pour into hot skillet (oh, the smell and sound of sizzling cornbread batter). Let batter sizzle on stove top while you rinse out the mixing bowl. Place skillet in oven and bake for 23 minutes. Enjoy.