We've used the Okie version of this for generations, with 1 C cornmeal (yellow or white) and 1/2 C flour, 1 tsp each sugar and salt, 3/4 tsp each baking soda and baking powder, 1 1/2 C buttermilk (or 1 1/4 C milk), 1 egg and 2 Tbl oil (though I usually use 1 Tbl). It has a firm texture but rises beautifully, especially in a divided cornbread pan; the important bit is to mix the dry ingredients VERY well before adding the wet. For a snack, we also eat it with a spoon, broken up in a glass of milk. We use it in stuffing, too, half and half with stale bread, sauteed in butter with onion and celery and sage, moistened with chicken or turkey broth and milk before baking. It's great with chili, and you can add diced jalapeno, too.