Question: I have enjoyed your recent articles on barbecuing and grilling and have made a few of the recipes. Can you please send me some Texas or southern cornbread recipes? I would like to make true cornbread to serve with barbecued chicken and either pinto beans or black-eyed peas. Also, will any cornbread recipe work for making cornbread muffins or cornbread sticks?Answer: You want true cornbread? You can't handle true cornbread! Son, we live in a cooking world that has hot cast-iron skillets. And those skillets have to be guarded by men in aprons. Who's gonna do it? You? I have a greater responsibility than you can possibly fathom. ... You don't want true cornbread. Because deep down, in places you don't talk about at barbecue parties, you want me manning that cast-iron skillet.I'd rather you just said thank you and went on your way. Otherwise, if you can stand the heat, I suggest you pick up a skillet, put on an apron, and stand a post in the kitchen.My opinion about your second question is to go with the pinto beans. Pinto beans and barbecued chicken are perfect for each other.Finally, I've never run into a cornbread recipe that you couldn't use for muffins or cornbread sticks. The key is different cooking times for various types of cookware, such as muffin tins or cast-iron "stick pans." Just use common sense and adjust accordingly.I'm sharing a couple of cornbread recipes, but more important, here are a few cornbread military secrets — because I think you can handle the truth after all.(Adapted from "A Few Good Men" by Aaron Sorkin.")Cornbread Tips and Tricks1. Do not increase the amount of baking powder or baking soda in a recipe thinking you will get extra rise and fluffiness. Actually, the opposite will happen, and the extra leavening will leave a distinctive and unpleasant taste.2. When using baking powder or baking soda, don't over-beat the batter. It's OK to have lumps, but over-mixing will make for dry, tough bread.3. If you decide to change the type of baking vessel to make muffins, etc., and you see that your bread is browning too fast, cover it with an aluminum foil tent until the center of the bread is done.4. Cool your cornbread in the baking pan for at least 10 minutes. Then remove it from the pan and allow it to cool completely before slicing.

1½ tablespoons canola or vegetable oil, for skillet1 cup yellow cornmeal1 cup white cornmeal1½ cups flour2 teaspoons kosher salt2 teaspoons baking powder1 teaspoon baking soda1½ tablespoons sugar3 eggs, beaten½ tablespoon minced garlic2 cups milk¼ cup melted butter1 to 2 tablespoons melted butter for brushing topPreheat oven to 425 degrees. Spread oil in a 10-inch cast iron skillet and place in the preheated oven to get hot while making batter.In a mixing bowl, combine the two cornmeals, flour, salt, baking powder, soda, and sugar.In another bowl whisk together the eggs, garlic, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened.Carefully remove the now hot skillet out of the oven and twist and rotate to completely coat the inside surface with the oil. Pour the batter in and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.Brush with the melted butter. Cool 10-15 minutes then carefully invert the pan and allow bread to cool completely on a wire rack. Slice into wedges.Makes 8 servings.

3 large eggs1 cup sour cream6 tablespoons butter, melted¼ cup milk½ cup all-purpose flour1¼ cup yellow cornmeal1½ teaspoons baking powder½ teaspoon salt¾ teaspoon baking soda1 tablespoon chopped fresh thyme (or 1 teaspoon dried)2 tablespoons sugar (optional)1 cup corn kernels, cut from the cobSpray 6 extra-large muffin cups with baking spray. Preheat oven to 400 degrees.Whisk eggs with sour cream, milk, and melted butter.In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, thyme, and sugar, if using. Stir the egg mixture into the dry ingredients just until blended; fold in corn kernels. Spoon the batter into prepared muffin cups, filling each about 2/3 to ¾ full. Bake the muffins for 20 to 25 minutes, or until tops are lightly browned.Makes 6 big muffins.