I am a displaced Yankee, living just below the Mason-Dixon line in West Virginia. I'm not really even a Yankee - I'm from North Dakota, so that qualifies me as a ....hick?.....goober?....bumpkin? Whatever the terminology, I am at odds with Southern cornbread lovers like my husband. I like my cornbread sweet and moist, edging very close to a corn pudding if I have my way. Southerners like their tea sweet, but their grits and cornbread better not have any damn sugar in them, honey. A few evenings ago I made a big ol' pot of pinto beans (the state food in West Virginia) with the leftover ham bone from Thanksgiving. You can serve pintos with cornbread or fried 'taters (or risk being charged with heresy), and I chose the former. I heated up the ancient cast iron pan given to me by a dear, dear friend in a very hot oven with a few tablespoons of rendered bacon grease. (I had to find a way to use bacon - it had been almost a day since I last used it!) I used a Southern recipe (stoneground corn, buttermilk, eggs, baking powder, salt) but snuck in two teaspoons of sugar. I'll be hung and shot if I'm discovered so let's keep it our little secret. My husband and his friend loved it but I was all 'eh.' I just can't get into the dryish, crumbly texture. Next time I'm making my favorite little sweet corn muffins, too, so I have something to eat with my beans. I have lived here nearly 15 years but stubbornly cling to my sweet cornbread ways.