Blessings from all the goddesses upon you, my friend.
Caryn

My husband liked the crust on my mother’s cornbread, without the crumb. I’ve developed a way of making nothing but crust, which ends up like a delicate corn chip, cooked in a teflon skillet. The batter is nothing more than cornmeal, baking powder and salt with enough water to make a very thin batter. I spray the skillet with Pam and make tiny corn cakes. I eat the ones that turn out too thick and he gets the few that are perfectly crisp, thin and just brown enough.

I hope you find the perfect cornbread, the right one being subjective.