I prefer my cornbread to be slightly sweet & nicely moist (GREAT for
using leftovers in cornbread cush the next morning for breakfast!). I
have a recipe that I use, but I'll have to dig it up. In NC, I loved
to make cornbread & serve it with Brummel & Brown spread -- the
blueberry was delightful -- or honeybutter.

I also make a tasty Mexican cornbread with onions, cheese, jalapenos, &
creamed corn.

~Eri in TX