This recipe originally came from Good Eats. Here is the link to the original:http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe/index.html
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).
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 oil....it really makes it crusty and yummy. And I keep bacon grease around for just such occasions.
I sometimes add a little cheese or a little bacon or a little jalapeno or a little of each to the mix. Pepperjack cornbread is fabulous!
I seldom have buttermilk on hand, but find the buttermilk powder plus water does fine-though I decrease the water a bit to compensate. You don't really even have to mix up the buttermilk-just add the powder to the dry ingredients and the water with the wet ingredients.
I often add a little melted butter (1-4 TB) to the batter...though it isn't really necessary. But it is tasty. :>
Be sure to preheat your pan (and your oil of choice) as that is what really makes the crust-and the crust makes cornbread (IMO).
It does tend more towards the crumbly drier texture of a southern cornbread than the more cake-like texture of a northern cornbread-but it is great for chili and soup.