In one of Ina Garten, The Barefoot Contessa, cookbooks is a wonderful recipe for cornbread. Since I'm only typing with one hand--the other is in a cast, I'll only direct you to her site. You might find it on Food TV.
What I will take the time to say is she has a different method for this hefty quick bread. After you lightly mix all the ingredients you let it rest for 20 minutes. This takes the cornbread to a whole new level; a wonderful light, almost custard-like texture considering it is weighed down with lots of eggs, butter and cheese.
Cheese and green onions are the main flavor here but if you like your food spicy you'll need to increase the jalapenos. Most of my guests thought it was enough, just a hint, I on the other hand (which is throbbing right now) like the chili to meet me before I take a bite. You be the judge on the amount.
Editor's note: If you'd like to know who stupid Moon is, check the post on the broken wrist.