Here is a recipe from "Cook's Illustrated." It uses fresh corn, cut directly from the cob. It produces the best corn bread I've ever had.
[h1]Fresh Corn Cornbread[/h1]
1⅓ cups (6⅔ ounces) stone-ground cornmeal
1 cup (5 ounces) all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1¼ teaspoons salt
3 ears corn, kernels cut from cobs (2¼ cups - about 1½ cups puréed)
6 tablespoons unsalted butter, cut into 6 pieces
1 cup buttermilk
2 large eggs plus 1 large yolk
Heat oven to 400º. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.
Process corn kernels in blender until smooth, about 2 minutes. Transfer purée to saucepan. Cook purée over medium heat, stirring constantly, until very thick and deep yellow and it measures ¾ cup, 5-8 minutes.
Remove pan from heat. Add 5 tablespoons butter. Whisk until melted. Whisk in buttermilk, then eggs.. Fold into cornmeal mixture until just combined.
Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet (or 9x9 inch pan) over medium heat. Scrape batter into skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 23 - 28 minutes. Cool on wire rack for 5 minutes. Remove cornbread from skillet/pan. Cool for 20 minutes before cutting into wedges and serving.