DH and I tend to like our cornbread more on the southern side (though not truly southern, since we like a bit of flour and a bit of sugar in it).
Our recipe is based on Alton Brown's Creamed Corn Cornbread:
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 tablespoons canola oil
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Substitute about 1/3 - 1/2 cup AP flour for the same amount of cornmeal
decrease baking soda and powder a tad (I am cooking at Denver altitude-but I don't worry about it too much)
add a little honey or molasses and about an extra TB of sugar
I often use bacon grease to oil the pan rather than canola. Mmmm. Bacon grease.
I sometimes add a little cheese or a little bacon or a little jalapeno or a little of each to the mix.
I don't always have buttermilk on hand, but find the buttermilk powder plus water does fine-though I decrease the water a tad.
I NEVER cook it in anything but a cast iron pan. Ever.
It does tend more towards the crumbly drier texture of a southern cornbread than the almost cakelike texture of a northern cornbread-but it is great for chili and soup. Add butter and honey and I think DH could eat the entire pan by himself.