The cornbread recipe from Cooks Country http://www.cookscountry.com/recipes/Southern-Style-Skillet-Cornbread/12090/ is amazing and 99{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} foolproof. …

Comment on Turkey Chili with Jalapeno Cheddar Cornbread by JOHN.

The cornbread recipe from Cooks Country
http://www.cookscountry.com/recipes/Southern-Style-Skillet-Cornbread/12090/

is amazing and 99{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} foolproof. I would add 2 – 4 diced jalapenos for a little zip.
The readers will have to sign up for a free trial to get the actual recipe but it is worth it. I copied their objective in creating the recipe for your convience. I hope you and your readers will try it because they will really enjoy the cornbread.

From Cooks Country
We wanted to develop a proper Southern cornbread recipe that made cornbread with hearty corn flavor, a sturdy, moist crumb, and a dark brown crust that would win Northern allegiance. Finely ground Quaker cornmeal gave our cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk, which tasters preferred to milk, added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning) worked best in our Southern-Style Skillet Cornbread recipe.

While any 10-inch ovensafe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.