Hi Jane, Cornbread, is a southern favorite we grew up with. I make cornbread several different ways, as a matter of fact a couple of nights ago I had homemade vegetabe soup and made cornbread to have with it. It was so moist it just about was too hard to butter. My children said, "why, is it falling apart? My husband; said mom made it extra special tonight." I don't know if you prefer to use self-rising or regular cornmeal mix,but it doesn't really matter. My basic recipe is the one my great-grandmother taught me as a kid: 1 c. cornmeal, 1/4 tsp. soda, buttermilk as needed, 1/2 tsp. salt, 3 -4 Tabls. HOT bacon grease. Mix all ingredients an bake in HOT GREASED PAN or GREASED MUFFIN PAN at 425 until brown.(about 20 min. ) Obviously, this recipe would be for regular cornmeal , if you have self-rising omit soda and salt. As far as the buttermilk as needed measurment goes, 3/4 - 1 c. is the best I can recommend. The bacon grease is put in your skillet (from Tenn., that would mean an iron one) and put in your pre-heated oven until hot and bubbly; then added to the cornmeal mixture and stirred in, before baking. I must tell you after experimenting with this recipe; I add 1 egg and 1 Tbls. of sour cream or mayonaise or both! I also add, 1 tsp. sugar, by the way. If this is too "funky" to follow, here's another good one: It is from GATLINBURG RECIPE COLLECTION: 1 3/4 self-rising flour, 1 1/2 cups buttermilk, (DO NOT USE MILK), 1/4 tsp. soda ;mix in buttermilk), 2 Tbls. hot bacon grease, 1/4 cup sour cream. Mix all together and stir well. Grease iron skillet and heat it before adding mixture. Bake at 450 for 25 - 30 min. or until brown. ... As far as the substitution in your recipe, I would say :"yes", omit corn, and you might want to add more cornmeal for a better consistency. I have a BON APPETIT or GOURMET magazine that had an article about cornbread and had recipes in it for yellow and white cornbread. I will look those up and post more if you would like, Yellow vs. White cornmeal is a preference and I've tried both, but usually use white, because that is what my family likes. I did make some BLACK EYED PEA CORNMEAL MUFFINS that was in GOURMET magazine and we liked them. But hands down, around this house, I 'd better stick with my 'old traditional recipe. If you have any questions or want more recipes please post a message and I'll respond!