My recipe for cornbread is the result of much experimentation. No recipe I tried ever seemed quite right to me. Of course, I do understand that cornbread is deeply personal so I apologize for any major deviations from your grandmother's recipe.
This is simply cornbread the way I like it - and how my family likes it. When my 5 year old daughter tried this for the first time, she shouted "yu-um" - yes, shouted and it was a two syllabled yum - so this was serious enthusiasm.
I don't care for sweet cornbread so I am definitely a no sugar advocate and this one is resolutely savory, cheesy and a little spicy - a good accompaniment to chilli though I will happily eat this just as it is. The bread is also nice and moist thanks mainly I think to the addition of a little yoghurt.
I use fine yellow cornmeal for this as pictured.
1 scant cup/100g of fine cornmeal (maize meal)
1 tablespoon of all purpose plain flour
½ teaspoon of salt
2 teaspoons of baking powder
1/3 cup/50g grated cheese (cheddar or monterey jack are good here)
1 tablespoon of finely chopped onion
1 teaspoon of dried oregano
1 green chilli, finely chopped
1 egg, beaten
6 tablespoons milk
1 tablespoon sunflower or other flavourless vegetable oil
2 tablespoons of natural (plain) yoghurt
1. Preheat the oven to Gas7/400F/220C.
2. Mix the cornmeal, flour, salt and baking powder together in a bowl.
3. Stir in the cheese, onion, oregano and chilli.
4. Make a well and pour in the egg, milk, oil and yoghurt. Mix well.
5. Transfer the batter to a baking tray. I used a round 8 inch cake here but any size baking pan is ok as the batter will form a natural round shape.
6. Bake the cornbread for 20-25 minutes until golden and cooked through.
This is good served with chili, barbecue, beans or soups.