I've tried making cornbread many times and I've never yet found one that really makes me happy. I have to admit that I'm comparing it to the cornbread from a now-defunct Mexican restaurant but they had a sweet, moist, cornbread that was excellent...as long as it was fresh.
My most recent attempt is from this blog. I halved the recipe below but increased the sugar a bit.
Adapted from Magnolia's Southern Cuisine, by Donald Barickman
2 c. coarse stone-ground yellow cornmeal
1 1/4 c. plus 2 T. all-purpose flour
1 T. plus 1 t. non-alum baking powder
1/2 t. kosher salt
5 T. sugar
4 large eggs, lightly beaten
2 c. buttermilk
5 T. unsalted butter, melted and cooled slightly
1 T. safflower or peanut oil, for oiling skillet
Preheat the oven to 425 degrees Fahrenheit. Place the rack in the top third of the oven. If you are using a cast iron skillet, as soon as the oven reaches 425, place the skillet in the oven and let it preheat. This is what makes the wonderful brown crust.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt and sugar. Whisk the eggs into the buttermilk, then pour the buttermilk mixture into the dry ingredients. Using a rubber spatula, stir gently to combine. Stir in the melted butter.
Carefully remove the skillet from the oven. Using a paper towel carefully oil the skillet with the safflower or peanut oil. Pour the corn bread batter into the skillet and enjoy the wonderful sizzling. (If using a 9" x 13" pan, do not preheat it. Just oil it and pour in the corn bread batter.)
Bake for 25 minutes or until the top is brown, the center is firm and a knife or skewer inserted into the center comes out clean. Remove the corn bread from the oven and let it sit in the skillet for 8-10 minutes to cool slightly before cutting and serving.
Verdict: Bland. It needs more salt and sugar. I liked the texture quite a lot. But slathered with butter and honey it was good. Sam loved it. Hmmm, wonder if there is a cornbread recipe that uses honey as a sweetener?