Tried this recipe over the weekend and it was fantastic. In fact, it's my new standard cornbread. I used a medium ground corn meal, which seemed to help with the texture. No sugar in this recipe.
Looks good. I prefer a very fine white cornmeal. Indian Head is the brand I buy and it needs no flour in it and gives a very tender crumb. I bake it in a cast iron skillet and I make sure that the pan and the bacon fat in it are sizzling hot so when you pour in the batter it fries as it hits the pan for an excellent crisp crust.