100g plain flour (or a GF flour)
2 tsp bicarbonate of soda, or baking powder if you have none
1 heaped tsp (or to taste) chilli powder or smoked paprika....I use paprika
Salt & pepper
A large handful grated strong Cheddar
Mix all these together in a large bowl.
300ml natural yogurt or buttermilk (if you have none, use all milk with lemon juice added to sour it, I've done this often)
Don't expect this to be like bread dough or cake mix - it isn't, it's much more liquid and loose.....think Yorkshire pudding batter.
Pour it into a greased and/or lined deep square/oblong tin (mine's about 9"x12" I think). Bake in a medium hot oven for about 15 mins, take out and sprinkle over some extra grated cheese, put back in for another 15 or 20 mins, until it's well risen and feels firm and springy.
It's probably not like an authentic American cornbread, I adapted it from a British recipe I found online somewhere ages ago (sorry, can't remember where). There are one or two other recipes I've tried occasionally, but I always come back to this one.....I've made it several times now and we really like it.