So I completely forgot to add the flour into this corn bread recipe:  1 cup all-purpose flour 1 cup cornmeal 1/4 cup white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, lightly beaten 1 cup sour cream 1/3 cup milk 1/4 cup butter, melted  Fold wet ingredients into dry until just moistened, bake in an 8x8 pan at 400F for 20-25 minutes   Everyone liked it and wants me to make it exactly the same way going forward.  ¯\_(ツ)_/¯  My questions is: Do I still need the baking powder and baking soda? 
I assume from the ingredients you didn't end up making a corn flatbread. The raising agents will give some rise even without gluten from the flour to form a structure, and the egg will help bind the cornmeal into its raised shape. But its probably rather crumbly (the similar cornbread I make is quite crumbly even with the flour).   One important point though: if they (and you) liked what you made before, I suggest you don't change it. 