Cornbread advice for non-native eaters
Here in the UK, cornbread is not part of our culinary heritage. It's good stuff, and I make it quite a lot, but it's not as though I have my mother's mother's mother's old faithful recipe/technique to rely on. I've been playing about with this recipe I got from the NYT many moons ago, and it's broadly OK, but it tends to be a bit dense and heavy whatever I do to it, and can suffer from being a bit crumbly and granular on occasion.
So, this is kind of a recipe request, but an advice/info request too. Is cornbread 'supposed' to be a light, moist affair or does it tend toward the hefty? Is it soft and chewy or is crumbliness inherent? Do folks have any recipes which steer towards the soft and light?
Now, as I mentioned, I'm in the UK, and that means I find capacity-based measures for dry goods infuriating. I know the history, I know about Fanny Merritt Farmer, I know they're entrenched in US cookery now, but they're still infuriating when you're trying to be accurate! So, obviously I can work with stuff based on cups if that's what folks have, but if anyone happens to have weight-based recipes, I'd be really very grateful!