Preheat your oven to 180C/350F. Lightly grease a small cast-iron skillet or an 8x8 inch square baking pan with olive oil.
In a bowl mix together all the dry ingredients for your corn bread. Then mix all the wet ingredients together in a seperate bowl.
Pour your mixed wet ingredients into the bowl with your dry ingredients. Mix well, your batter will thicken as the batter is mixed.
Pour the batter into your cast-iron skillet or square baking pan. Spread the batter out evenly.
Bake the cornbread in the oven for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Let the cornbread cool at least 10 minutes before slicing and serving the corn bread.
If you prefer, use a damp paper towel to gently pat the top of the cornbread before baking to smooth the top of the cornbread out.
The cornbread can also be baked in a muffin/cupcake pan. Cornbread muffins should be baked for 12-15 minutes or until a toothpick inserted into the center of one muffin comes out clean.