The Daring Cooks #22 Cornmeal... and the recipe for a cornbread...

Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!

I always, but always wanted to make a cornbread and now I finally found an excuse to do so ;) I found the recipe online on the Food Network website. I didn't know what to expect, what kind of texture it should have, how it should taste, nothing... Since I've baked the cornbread using the recipe below I found out that the 'real deal' is a little bit different than what I've end up with. I loved it anyway! And I choose this particular recipe as it had great reviews form people who are used to eating cornbread. The only main differences I found in opinions between the below version and 'real cornbread' are that mine was more like a cake than a bread in consistency and that it shouldn't have any other flour than the corn flour (the recipe below call for equal quantities of plain and corn flours). Well, the end result was great and I liked it.
I liked it so much that now I'm looking for a recipe for a 'real deal'... and that's where I have a question and a favour to ask of you: PLEASE DO SEND me a link to a good, checked recipe (or a recipe itself) for a REAL cornbread (or as close to a real deal as it possibly can be).

How to make it...
- 5 tablespoons unsalted butter, plus more for greasing the baking tin
- 170 g cup all-purpose flour
- 170 g cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 250 ml buttermilk (shake before measuring)
- 2 large eggs

Preheat the oven to 220 C. Butter an 8-inch-square baking pan.
Melt the butter and set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, the eggs and add the melted butter. Whisk well together. Add the flour-cornmeal mixture and stir just until combined. Do not over mix it! Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for about 10 minutes before serving.