Cast iron, sweet corn and butter.

A grandmother told me that when first learning to bake cornbread or biscuits, follow the recipe on the back of the bag. She said they are old established companies and they care that their products come out right, so they have tried and tested those recipes on the back of their products and you can pretty much bet they're good. 

I don't use sugar in my cornbread, however I do add a small dollop of honey, for the flavor and texture, but no noticeable sweetness. To balance the honey, I also add some black pepper. But I pretty much put black pepper in everything. :) Otherwise, my recipe is pretty much like this one, skillet prep and all. I often use olive oil as my oil in the recipe, and since I bake gluten free, I add a half cup of rice flour and potato or corn starch to my cornmeal for fluff.