Hi Christine:-) The recipe below is part of the Corn Bread Salad that I posted below on the "What's for dinner?" board. You could eliminate the jalapeno peppers for plain corn bread. I would add a bit of sugar - maybe 1/8 to 1/4 cup to sweeten it a bit. Watch it carefully so it doesn't get too dark since you are starting it in an already hot pan.

CORNBREAD

1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups cornmeal, yellow
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup jalapeno chile pepper, chopped (I used 1/2 fresh and 1/2 pickled jalapenos since I only had two fresh jalapenos.)

Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven.

In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet.

Bake for 20 minutes, or until lightly browned.