Corn bread is a southern thing for the most part and I have always liked it, and I particularly like it when it has some extras added so when I found this recipe in Saveur, I knew I had to try it.
Southerners often talk about having buttermilk with their cornbread and it is a good combination if you like buttermilk! Sort of a comfort food, I guess.

1/3 c. BUTTER, melted plus more for greasing the pan
1 c. YELLOW CORNMEAL
1 c. FLOUR
1 Tbsp. SUGAR
2 tsp. BAKING POWDER
1 tsp. BAKING SODA
1 tsp. CHILI POWDER
1 tsp. KOSHER SALT
3/4 tsp. GROUND CUMIN
1 EGG, beaten
1 1/2 c. CHEDDAR CHEESE, grated
3/4 c. BUTTERMILK
1/2 c. MILK
1/4 c. CILANTRO, minced
2 JALAPENOS, minced
1/2 medium WHITE ONION, minced
1/2 RED BELL PEPPER, minced
1/2 c. CORN (optional)
(This was not a part of the recipe but I think I will add it the next time.)

Heat oven to 400°F.
Grease an 8"x8" baking pan and set aside.

Whisk cornmeal, flour, sugar, baking powder, and soda, chili powder, salt, and cumin in a bowl.

In another bowl, whisk together the melted butter and the beaten egg.
Stir in cheese, buttermilk, cilantro, jalapenos, onions and peppers.

Whisk mixture into flour; pour into pan; smooth with a rubber spatula.

Bake for 30 minutes.