Best cornbread recipe?

I've decided to make a really good hot chili for dinner tonight, and want to make a great cornbread to go with it...





I've never tasted cornbread (I live in New Zealand and we don't really have it here) so I want to make it a *great* one





Any suggestions on the best recipe please?





(keeping in mind that we won't have the same baking mixes as the rest of the world so can't include them)





thanks :)Best cornbread recipe?
Mexican Cornbread


INGREDIENTS:


1 cup yellow cornmeal


1/3 cup all-purpose flour


2 tablespoons sugar


1 teaspoon salt


1/2 teaspoon baking soda


2 teaspoons baking powder


2 eggs, beaten


1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)


1/2 cup vegetable oil


1 small can (approximately 8 ounces) cream-style corn


1/4 cup finely chopped onion


2 tablespoons chopped bell pepper (red and green both)


1 to 2 tablespoons finely chopped jalapeno pepper, optional


1/2 cup shredded Monterey Jack cheese


PREPARATION:


In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.


Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan. Bake at 350° for 30 to 35 minutes, or until cornbread is browned.


(For a crispier crust, heat the greased pan before adding batter.)Best cornbread recipe?
Since you have never had this southern delight I suggest the Queen of that cusine's recipe - Paula Dean is the gal!


Ingredients


1 cup self-rising cornmeal


1/2 cup self-rising flour


3/4 cup buttermilk


2 eggs


2 tablespoons vegetable oil








Directions





Preheat oven to 350 degrees F.


Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.


To serve, cut into desired squares and serve with butter.


Yield: 6 to 8 servings
CORNBREAD





2 heaping tablespoons butter flavored Crisco


2 eggs


2 cups cornmeal, yellow or white


1 cup all purpose flour


1 teaspoon sugar


whole milk


1/2 teaspoon salt


1/2 teaspoon pepper


1 10'; cast iron skillet





Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.


In the skillet, melt shortening. Move the skillet around until well coated.





Pour the remainder into the batter and mix. Pour the batter into the skillet.





Bake at 375 for 40 minutes or until light brown.





*Cornbread will not stick to a seasoned skillet.
I made a double batch of this yesterday. It can be cut in half too, just use the whole egg in that case.





Cornbread


1 cup yellow corn meal


1 cup regular flour


1/4 cup sugar


1/2 teaspoon salt


3 teaspoons baking powder


1 egg


1 cup milk


1/4 cup butter, melted





Stir dry ingredients in a bowl. Add egg, milk and melted butter. Beat until smooth (do not overbeat!). Bake in the prepared 9” pan or in muffin cups with paper liners in hot oven (425 degrees) for 20-25 minutes. Serve warm with butter.





Note: the original recipe called for 1/4 cup butter, but I add an extra tablespoon, melting all the butter in the pan I’m going to use and then pouring it into the batter. It saves a step and if the pan is hot, it makes a nice crunchy crust.
Ingredients:


1 cup white cornmeal


4 tsp. sifted flour


2 tsp. baking powder


1/2 tsp. salt if desired


1 tbsp. sugar


1 1/4 cups boiling water Fat for deep-frying


Method


Put the cornmeal in a mixing bowl and add the flour, baking powder, salt and sugar. It is imperative that the water be boiling before it is added. Stir the mixture well while adding the boiling water. Blend thoroughly. Meanwhile, heat the fat to 360 degrees. Drop the batter by spoonfuls (about 1 1/2 tbsp.) into it. Cook until golden brown and crisp, turning the pieces as they cook.
take two slices whole wheat bread spread with butter





jam corn cob between said bread slices





claim over and over that this is how they make it at RayRays a 5 star restaurant in Memphis. Do not accept any back-talk from your guests. Sell the illusion. Sell it.....sell it.





Say it again RayRays Famous Cornbread.
Only one person so far has said to use a cast iron skillet. This to me is the difference between good and graet. That is how you get the crispy crust. I preheat the skillet in the 350 Deg. ( about 175 C. ) oven with a little oil, shortening or best rendered bacon fat. I am assumeing you can get cornmeal. I answered a question for someone in England who could not find cornmeal. I told him that it is sold as polenta in europe.


Good luck. The recipes here look pretty good. Or try allrecipes.com.
Grandmother's Buttermilk Cornbread Recipe





INGREDIENTS


1/4 pound butter


2/3 cup white sugar


2 eggs


1 cup buttermilk


1/2 teaspoon baking soda


1 cup cornmeal


1 cup all-purpose flour


1/2 teaspoon salt








DIRECTIONS


Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.


Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.


Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean