Yes I do know.
If you like it with all sorts of goodies added, please at least try the traditional Southern recipe:
1 3/4 cups fresh stone-ground whole-grain cornmeal (the real thing still has a lot of oil in it and will go rancid rather quickly, so get fresh)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large fresh eggs, beaten with a whisk until foamy
2 cups buttermilk
Heat the oven to 450
Whisk the buttermilk into the eggs
Mix the dry ingredients
Whisk in the wet ingredients, just until blended
Put a big blob of bacon fat -- a generous tablespoon -- into a seasoned 9" iron skillet and heat in the oven until very hot. The fat may smoke but don't scorch it. Dump in the batter all at once and cook until the top is browned and the center is firm to the touch, 20 or 25 minutes.
If you get this right and still want to put stuff in it, go ahead.
Here's the real deal.
3/4C Corn meal
1t baking soda
1t baking powder
2T bacon drippings or melted butter
1 egg, beaten
1-3/4 C buttermilk
1 sm can (6 oz?) cream corn, or a similar amount of fresh cut corn
1-2 fresh finely chopped jalapenos (to taste; blackened and peeled poblano chiles are also terrific, or use serranos if you want some real sting)
3/4 C jack, chihuahua or mild cheddar, small cubes
Combine the dry ingredients
Add all remaining ingredients and stir just until blended, adding a little more buttermilk if you use fresh cut corn -- do not overmix
Pour into a greased round or square cake pan (or a pre-heated iron skillet)
Bake at 425 for about, oh, 18-20 minutes I think, until the top is just starting to brown a bit (toothpick test).
Cool slightly and serve warm