I'm posting from over ocean.

I would be extremely grateful if someone could post a recipe for corn bread.

I've heard of it, and would love to try it, but have not been able to buy it in Wales.:mad:

We do not seem to have anything like it in Wales. :confused:
Can you be very specific as many products are available in the United States that are not in Wales. Also many product have different names, also are sold under different names so please could you be very basic when listing your recipe.

Also could you tell me if it is served hot or cold and with what types of meal should it be served.

There are so many variations on the 'net, I do not know what is traditional and what is made up by some nutter trying to jazz up an old recipe.

Also does anyone have any recipies for hot biscuits. When is the correct time to serve them and what accompanyments would you serve with them.

If anyone is interested in any traditional welsh recipies I would be only to happy to post them on this forum.

Hi Keziah,

Welcome to our forum. I will pull up a cornbread recipe and I hope you will enjoy making it and eating it! We eat ours buttered while it is hot out of the oven, and some times add honey. Cornbread is delicious!

Cheers, Cathy

Here is a basic Cornbread recipe:
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow or white cornmeal
2 eggs
1 cup milk
1/4 cup soft butter

Sift flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and butter. Beat until smooth, about one minute. Do not overbeat. Pour into a greased 9" x 9" x 2" pan. Bake at 425° for 20 to 25 minutes.

My recipe for cornbread:

1 cup all purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tsp salt
1 cup milk
2 eggs
1/4 cup vegetable oil
2 tsp granulated sugar (optional)

I wisk the dry ingredients together then add the wet. Mix well and bake in a large iron skillet.
Note: Before adding your batter to the iron skillet you want to heat the iron skillet over a medium heat and melt in one tablespoon of bacon grease to keep you cornbread from sticking and add flavor to the crust. When the bacon grease is melted swirl it all around the pan to make sure the bottom and sides are coated with the grease. Then add the batter and bake at 400 degrees for 20-25 minutes.

Amish Cornbread

1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled


Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

Buttermilk Cornbread

1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup buttermilk or sour milk
1/4 cup cooking oil

Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.
Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9