Cornbread

Would any of you be so kind as to give your recipes for it? I made the Homesick Texan recipe last night: http://homesicktexan.blogspot.com/2007/01/iron-pan-perfect-cornbread.html
Sadly, I thought it was a bit too sour, and maybe I should've added a bit more flour, as I do for the other things I bake, as it was a bit too stodgy (I know it should be stodgy, but this one was pretty dry). Any suggestions? Thanks!

There's a recipe for chilli cheese cornbread (which looks divine) in the Jamie America book Jewlz, do you want that?

Jewlz, I didn't have great luck the first & only time I made cornbread here - probably in my first of second year of living here.  I was so disillusioned compared to how I used to make in the US - I gave up!  Maybe I should try again this winter?  Let me know if you hit on a good recipe! 

There's a recipe for chilli cheese cornbread (which looks divine) in the Jamie America book Jewlz, do you want that?

Sure, I could give it a try. Though if it calls for fresh chiles (besides the little red ones) then I'm probably out of luck since I'm too poor to order jalapenos or other ones from Devon. 

Sure, I could give it a try. Though if it calls for fresh chiles (besides the little red ones) then I'm probably out of luck since I'm too poor to order jalapenos or other ones from Devon.  

Available from Sainsburys - £1.58/unit for a 190g jar.  I've also bought them at Morrisons previously.  Not sure about Tesco or other grocery stores.  Cos ya know - I am VERY lazy!    I bought one with green chilies (jalapenos) previously too, but I don't think they do that one any longer.

Normally, I can buy red or green chilies at Morrisons, Sainsburys, etc - in the produce section.  I think they are jalapenos.  However, sometimes they are hot, and sometimes not so.

Available from Sainsburys - £1.58/unit for a 190g jar.  I've also bought them at Morrisons previously.  Not sure about Tesco or other grocery stores.  Cos ya know - I am VERY lazy!    I bought one with green chilies (jalapenos) previously too, but I don't think they do that one any longer.

Normally, I can buy red or green chilies at Morrisons, Sainsburys, etc - in the produce section.  I think they are jalapenos.  However, sometimes they are hot, and sometimes not so.

I've seen those you are on about. I have a load of fresh red chiles in the fridge that a colleague gave me, so that's fine. I have yet to see any sort of green chiles around here anywhere, other than the birds eye ones.  Nary a jalapeno in sight!  :\\\'(

Ingredients :
60g Butter
2 onions peeled and thinly sliced
2 corn on the cob
4 large eggs, beaten
325g coarse cornmeal or polenta
250ml of full fat milk
1tsp of baking powder
6 tablespoons of plain flour
salt & black pepper
140g of grated nature cheddar
3 fresh green chillis, 2 of them deseeded and chopped, the other chopped in olive oil (you'll be fine using the lazy chillis I think or omit them completely and just make cheesy corn bread)

Preheat oven to 200C/400F/Gas 6
Fry onions in butter for about 15-20 mins until caramelized and golden and sticky
Cut all kernels off the corn, add these to the onions and cook for a further 5 minutes.
Remove from the heat and set to cool for a few minutes
In a bowl mix eggs, cornmeal, milk , baking powder flour and a good pinch of salt/pepper and most of the grated cheese
Beat until well mixed stir in cooled onion and corn mixture and 2 finely chopped chillis.
Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper and pour in the mix

Sprinkle the chili slices on top, then bake cornbread for 35 minutes.
About 10 minutes before it's ready take it out and sprinkle over the remaining cheddar and return it to the oven.
Once ready let it cool for 15 mins, then turn it out onto a wire rack or serving plate cheesy side up.

Hmmm... I have fine cornmeal, which is all I could find. I wonder if that makes a difference?

1 cup cornmeal
1 cup all purpose flour
4 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup vegetable oil (the recipe actually calls for bacon grease which I don't ever have and oil works fine)

Sift together the first 4 ingredients. Stir in the milk, egg and oil. Pour into a greased pan (I prefer a cast iron skillet). Bake at 425 for 25 minutes.

I don't like mine sweet but if you prefer it that way, then just add a couple of tablespoons of sugar.

I use the skillet one from the Joy of Cooking; I'll post it as soon as I'm back home.  I've found that I've had to play around with the cornmeal to flour proportions a bit to get the texture I want--but I was lucky and my sainsbury's carries cornmeal in large sacks so I've been able to play without making to many trips to the store!
The tesco's here has begun carrying canned jalapenos, as well.

I use the recipe in Mark Bittman's How to Cook Everything- it comes out really well.  A summary/paraphrase of the recipe:

1 1/4 cup butermilk, milk or yogurt (I just use milk)
2 tbsp butter or olive oil
1 1/2 cup cornmeal
1/2 cup all purpose flour (I use just a bit more than 1/2 c)
1 1/2 tsp baking powder (this is an american recipe so adjust as needed)
1 tsp salt
1 tbsp sugar (even with the sugar it doesn't come out sweet...if you like sweet cornbread add another tbsp or two of sugar)
1 egg

Grease a baking pan with the butter/olive oil. Combine the dry ingredients. Mix egg into the buttermilk/milk/yogurt.  Stir the liquid ingredients into the dry ingredients. Pour the batter into a greased baking pan and bake for 30 min at 375F.

Thanks, everyone! Looks like I have a lot of recipes to try now and see what works best for me! Jennie, I never thought to look in JoC - I have it here at home, so don't worry about posting the recipe, I'll just look it up and give it a go. 

I lived in New England for so long, I went over to the dark side. My cornbread is now sweet and cakey, like corn muffins.