I rarely bake and was craving some corn bread, so I found this to be the most straight forward recipe. I did it in a cast-iron skillet and it was easy! My oven cooks a little hot so I will probably bake it for less than 20 minutes next time. I was very happy with the result, but I feel like either adding a pinch of butter and sugar would make it a little better, even though I am not one for sweet foods. I used coconut oil instead of canola oil and that added a very light flavouring. The texture was perfect.