I like to take a cornbread recipe from the southern part of the United States and change it up a bit. I cut the cornmeal and add some regular flour. (Makes it not taste so dry and gritty. More tender.) I also add more sugar. (Makes it sweeter...no need to explain sweeter)
It can be a really yummy slice of bread on the side of a meal.
I am allergic to corn, unfortunately, and it is in so many things, I have to be really careful. Thankfully, these days, it is no longer used to coat tablets or sweeten liquid cough syrups etc. So many eateries use it to thicken sauces
It's a great pity the right of free speech isn't based on the obligation to say something sensible.