Jalapeno Corn Bread

Not the greatest corn bread ever but super easy.  I'm still on the hunt for a great corn bread recipe.  My recipe is half size...
Dry:
1 cup whole grain cornmeal
1/2 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
Wet:
1/2 cup buttermilk (or milk with lemon juice)
1 egg
1/2 cup cream style corn
diced up 1/2 a jalapeno (or more or more dangerous a pepper if you are so inclined)

for skillet:
1 Tbsp olive/canola oil

Place 10" cast iron skillet in preheated 425 degree oven.  In small bowl combine dry ingredients.  In large bowl whisk your wet ingredients (minus the oil).  Add dry to wet and stir.  If it isn't pourable add more buttermilk.  Swirl the oil in the skillet to coat the bottom and edges.  Pour batter in the now lubed up cast iron skillet.  Bake until golden brown and springs back to touch.  Around 20 minutes.  

I halved the recipe but still baked around 20 minutes.  Don't think it was overdone and it was good - just not fabulous.  I'm looking for fabulous...still looking.  Liked that it used creamed corn and cornmeal rather than just cornmeal and I added the jalapeno on my own.  Originally a Food Channel person's recipe - Alton Brown maybe.  I expected more....Oh well, try try again.