Yes I think the standard recipe calls for 1/3 corn flour 2/3 all purpose. I like to toss in a little stone ground corn meal (coarse) for chew.
I’m sure you’ve seen entire threads about cornbread. (Team Honey, Team Bacon Drippings, Team Green Pepper - there are regional and national cornbread leagues.) You can make a fine crumb cornbread with half corn flour half coarse meal. I don’t think cornbread is very picky. After the second day you can slice it, drizzle w butter or olive oil and grill it.
