Anyone got any cornbread recipes?

i had a great time in texas recently, can anyone give me recipes for cornbread, jalapeno cornbread, pico de gallo and hot sauce, thanksAnyone got any cornbread recipes?
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check this one it's really good tasting.Anyone got any cornbread recipes?
Here's a recipe for Jalapeno Cheddar Cornbread:





Ingredients:


- 2 cups all-purpose flour


- 2 cup yellow cornmeal


- 1/4 cup sugar


- 2 tablespoons baking powder


- 2 teaspoons kosher salt


- 2 cups buttermilk


- 3 extra-large eggs, lightly beaten


- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


- 8 ounces aged extra-sharp Cheddar, grated, divided


- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions


- 3 tablespoons seeded and minced fresh jalapeno peppers





Directions:


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.





Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.





Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Try this





1/2 cup butter, melted


2/3 cup granulated sugar


2 large eggs


1 cup buttermilk


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup all-purpose flour


1 cup yellow cornmeal


1/4 cup diced jalapeno pepper





Preparation:


Preheat oven to 375 degrees F.


In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.








Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.





Serve warm with honey lime butter.
The recipes given so far sound so good I'll make them too. My entire family says I make the best cornbread ever.


Country Style Buttermilk Cornbread


2 beaten eggs


2 cups self rising cornmeal


1 1/2 cups buttermilk


Hot water





Add cornmeal and buttermilk to beaten eggs, mix well. Stir in enough hot water to make it a pourable consistency. Cover and let rise for 10 minutes. Put enough oil in cast iron skillet to coat bottom %26amp; sides. Place in a preheated 400 degree oven until really hot. Pour in cornbread batter and return to oven. Bake at 400 degrees until top is brown. Insert a clean knife in the middle to check for doneness as ovens will vary. Turn onto serving plate slice and serve with butter.





Adding the hot water activates the yeast and makes bread bake higher and light. Preheating the skillet allows the bottom of the bread to have a crunchy texture. Great for dipping into a bowl of homemade vegetable beef soup or chili.
I have a stuffed cornbread my family loves: This photo is from my own kitchen:


http://viewmorepics.myspace.com/index.cf鈥?/a>





3 pounds ground beef


3/4 cup chopped onion


6 tablespoons jalapeno pepper, chopped


6 beaten eggs


6 cans cream style corn


2.001 cups milk


3 (16-1/2 oz) pkg cornbread mix


1 1/2 cup shredded cheddar cheese


Preheat oven to 425 degrees. Brown ground beef, onion set aside. Combine eggs, 1 can corn and milk with cornbread mix. Stir just until ingredients are moistened. Pour 1/2 batter into a hot skillet that has been well olied. It will sizzle when you pour it in, Top with beef mixture, 1 cup of cheese, peppers, other can of corn. Pour remaining batter on top and bake for 25-30 minutes.


When done remove from oven and top with the remaining cheddar.