We're partial to cornbread. We like its rustic texture and chewy goodness. We like its versatility—it works for breakfast, lunch or dinner.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

There's a wonderful world of cornbread to explore. The cornbreads that we have made the most are balanced with equal parts flour and cornmeal to make a lighter bread with a couple eggs to give it structure and hold it together. But cornbread doesn't have to follow this traditional formula. We often make cornbread that has no flour and is so rich in eggs it's approaching a soufflé. (Because it has no flour, it is a great choice for those who are gluten intolerant.) One of our favorite cornbreads is on the other end of the spectrum—made in a yeast bread with whole kernel corn.

Cornbread makes a wonderful vehicle for a variety of additions. Try adding ham, bacon bits, or even cheese to your cornbread. One of our favorite additions is drained, whole kernel corn as mentioned previously. Vegetables such as green peppers, onions, or celery work well in cornbread.

Today, we thought we would explore some of these recipes with you. Here you will find a flourless skillet cornbread, a traditional cornbread, and a yeasted cornbread. Modify them as you like.

Texas Chili Corn Bread

If you would like to try an egg-rich, flourless cornbread recipe, try this one!

This is made with cheese, green chilies, red bell peppers, and garlic powder instead of clove garlic but feel free to experiment.

Ingredients

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1/4 teaspoon garlic powder
1 4-oz can diced green chilies, drained (less if you prefer a less spicy bread)
1 cup corn kernels--fresh, frozen, or canned
1 1/2 cups grated cheese, cheddar or jack

Preheat the oven to 400 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.

Directions

1.In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.

2.Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

3.Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.

4.Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding....more...

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