Hello folks. This thread will be of absolutely no interest to our U.S. members but I thought you folks might be interested. I posted the Bean thread so this thread just must follow. If you have done some reading on the site or visited the southern U.S. you may have heard of beans and corn bread. Now corn bread ( for a southern country boy ) goes with all sorts of dishes and in some cases it is a MUST HAVE. Stews and corn bread, gumbo and corn bread, black eyed peas and corn bread, the afore mentioned beans and corn bread, cold corn bread in the morning with buttermilk poured on, cold,sliced then fried in butter corn bread. deep fried corn bread batter cajun style ( called hush puppies ), etc., etc.. You can find cornmeal in shops or health food shops often labelled COARSE polenta. You need the coarse. If not you can't find it try SKYCO ( google it. it's a website for American foods here in the U.K. ) Now many folks in the States will use 1/2 cornmeal to 1/2 plain flour. Makes the corn bread a little more "cake like" in texture. Most folks chose the sugar option. You can add cheese, jalapenos, sweet corn, green peppers and or any combination. You just may need to add a little more milk, but should be a slightly thicker batter than yorkshires. Don't let the batter sit with this recipe. Mix it and straight into the hot pan. Some folks say let it sit, but they add more milk. This is how I like mine. It has a more shortbread texture. The same recipe is easily adaptable. Thanks for looking. Danny CORNBREADINGREDIENTS: 1-1/2 c. – CORNMEAL 1/2 c. - PLAIN FLOUR 2 tsp. - BAKING POWDER 1/2 tsp. – SALT 10 fl.oz. – MILK 1 - EGG – BEATEN 2 fl.oz. - VEGETABLE OIL - LARD OR BACON FAT WORKS WELL 1 tbs - SUGAR – OPTIONAL VEGTABLE OIL FOR COOKING PAN METHOD: PREHEAT OVEN TO 425 DEGREES F. USE A 23-24cm ROUND PAN OR A 12CM. X 12CM. SQUARE PAN. ADD OIL TO THE PAN AND PLACE IN OVEN TO HEAT UP WHILE PREPARING CORNBREAD BATTER. JUST LIKE MAKING YORKSHIRES. COMBINE ALL INGREDIENTS INTO BOWL AND STIR JUST ENOUGH TO MIX WELL. DON'T BEAT IT OR THE CORNBREAD WILL BE TUFF. POUR OFF THE EXCESS OIL IN THE HOT PAN AND THEN IMEDIATELY ADD THE CORNBREAD BATTER, AND SPREAD EVENLY. IMEDIATELY BACK IN TO HOT OVEN. BAKE 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED AND A KNIFE PIERCING THE CENTERE COMES OUT CLEAN.