In response to overly sweetened store-bought cornbread, here is my one bowl, one whisk version, with less sugar.
1 cup cornmeal
1 cup all-purpose or whole wheat flour
1/2 teaspoon salt
1 tablespoon sugar (optional)
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup butter or 1/3 cup olive oil
Preheat oven to 375° F. Place a rack in the center of the oven.
Oil an 8 x 8 x 2-inch square glass pan.
Melt the butter in a glass measuring cup.
Place the cornmeal, flour, salt and sugar in a large mixing bowl. Mix until well blended. Fold in the melted butter or olive oil and mix until combined.
In a medium-sized mixing bowl, beat the egg, buttermilk and baking soda with a whisk until well blended. Make a hole in the center of the dry ingredients add liquids and mix until blended. Pour batter into the prepared baking pan.
Bake for 40 minutes or until a knife inserted in the center comes out clean.
Cut into single portions and store in the freezer.