Cornbread is a very individualized taste, especially when it comes to adding sugar or not. Here's the recipe I have been using. Nothing fancy - no creamed corn, no chiles. And as Katie E. pointed out the last time I posted this, it would be better if baked in a CI skillet:
BEST CORNBREAD I EVER MADE
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup evaporated milk
1/3 cup butter, melted
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a greased 8-in. square baking dish. Bake at 375degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey butter.