This recipe came from The Bread Bible and has good flavor. Still doesn't top my mom's corn bread, but I don't think anything will.
1/2 cup cornmeal
1/2 cup plus 1/2 Tbsp. flour
4 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 large egg
2/3 cup sour cream
2 Tbsp. butter, melted and cooled
Preheat oven to 400ºF. Combine cornmeal, flour, sugar, baking powder, baking soda and salt together, and make well in center of mixture. In separate bowl, combine egg and sour cream.
Stir egg and sour cream mixture into flour mixture until moistened (should still be lumpy). Fold in melted butter just until incorporated.
Fill 6 muffin tins evenly with the batter. Bake 15 to 18 minutes or until tops are golden brown and a toothpick comes out clean. Cool on wire rack.
Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 14.