I created this recipe, in an effort to have a Cornbread that would keep well, and not have to be made at the last minute. I have succeeded here. The Cornbread purist will say, there's no sugar in Cornbread, and I'll concede that. On the other hand, this Cornbread has a moist and tender crumb, and is an excellent keeper. The balance of flavor is quite fine. It is a versatile bread that can be served at any meal. It is not for dunking in your gravy,....it is for slicing and indulging with extra butter, and whatever else you care to adorn it with,......honey, jelly, fresh fruit. Enjoy.