1 tablespoon vegetable oil
3 eggs
1 cup white sugar
3/4 cup water
3 tablespoons distilled white vinegar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon dried and finely chopped fresh parsley
1/8 teaspoon dried marjoram
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 teaspoons dry mustard
1 1/2 teaspoons lemon zest
1/4 teaspoon vanilla extract
In a large bowl, combine the oil, eggs, sugar, water, vinegar, baking soda, salt, cinnamon, nutmeg, parsley, marjoram, salt, cloves and dry mustard. Mix thoroughly. Fold the mixture into the batter. Cover or wrap the flour to prevent browning. Press the remaining half of the batter into the center of a large warm skillet. Brush with remaining lemon zest and whisk, gently, until the seam falls like a crust. Spread cornbread evenly onto the skillet.
Cook over medium heat for 1/2 hour, stirring occasionally. Allow to cool slightly on the surface.
When cornbread is cool, turn off the heat and let it cool completely on the bottom of a large bowl. Slice into four portions and serve at room temperature.