Here's one of my cornbread recipes, kbreit. See if you might like it:
KATIE’S BACON-FLAVORED CORNBREAD
(Serves 8 to 10)
¼ cup bacon drippings
2 cups self-rising corn meal
1/3 cup all-purpose flour
1 to 2 Tbsp. granulated sugar, optional
1¾ cup whole milk
1 egg, beaten
Put bacon drippings into a 9-inch cast-iron skillet and put the skillet into the oven as it preheats to 425º and you prepare the batter.
In a medium bowl, combine corn meal, flour and sugar, if desired. Whisk together milk and egg and add to dry ingredients and mix until combined. Set aside.
Remove skillet from oven and swirl the melted bacon drippings to coat the bottom and up the sides of the skillet. Once the skillet is coated, pour the drippings into the batter. Whisk until well combined and pour bacon-flavored batter into the hot skillet.
Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
For buttermilk corn bread, substitute buttermilk for whole milk and add ½ teaspoon baking soda to dry ingredients.
If you want to give the corn bread a Mexican-style flavor, add 1 (8-oz.) can of whole kernel corn, drained, and 1 (4-oz.) can of chopped green chilies, drained to the batter. Bake 5 or 10 minutes longer than bacon-flavored corn bread. As soon as it comes out of the oven, sprinkle with ½ cup shredded cheddar or Monterey Jack cheese.