When I was little, my mom made Fried Cornbread on occasion. I absolutely loved it and could never get enough of it. I loved it hot, right out of the pan (I had a hard time waiting that long for it to get done) ... I loved it warm, just as it had cooled a little ... I even loved it cold the next day ( on the rare occasion there was any leftover) ... and I even loved it made into grape jelly sandwiches. Just the minute I was old enough to make it myself, I did! (well before I was a teen)
Once I started making it myself, I often changed the recipe to suit my mood and/or the meal I was making it to go with. To serve with a bowl of Pinto beans, I used very little sugar in it (but just a little makes it brown nicely), and if I was making it for breakfast or just a snack, I added a little more sugar. If I wanted it more cake-like, I used an extra egg. But they were always good no matter how I made them.
Over the years I have played with the recipe and changed it so much (especially now since I use as many natural ingredients as possible) that my own recipe has evolved. Here is my recipe that I now use: