Cornbread - The Flavor of the Cornmeal

When creating a recipe for the corn bread, i decided i have to work on text. I really wanted, i don't want feel dense and dry, so i need to incorporate fat as well as something else to support the framework of the corn meal. So i found that i i tried, i think, three different flowers, if i remember correctly. And then i came back to eat flour, and in this case, all purpose. That supported the flavor of the cornmeal and didn't take away from it,. But at the same time, it helped support the physical structure of the cornbread very well.