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 Is cornbread an issue of true debate? That depends on where you live.  Where I grew up in Tennessee, We didn't use sugar in our cornbread.  While there is nothing wrong with a little sugar, I just prefer no sugar cornbread  with most of my recipes. And by far for the tastiest cornbread I use an iron skillet. 

Ingredients: 

1 Cup self rising flour

1-1/4 Cup Self rising corn meal

1 Egg

1/3 Cup oil (+1/4 Cup to put in skillet)

3/4 Cup buttermilk (can vary slightly depending on desired consistency) 

Preheat oven to 425 (F)

Place the 1/4 cup oil in skillet and put skillet in oven for the preheat.

While oven is preheating, add the flour, cornmeal, egg and oil to a mixing bowl. Begin adding the buttermilk to the mixture stirring until you reach the desired consistency. The preferred desired consistency is somewhat thinner than pancake batter. 

Remove hot skillet from oven. You can take a small amount of cornmeal and add it to the skillet to help prevent sticking. Add your mixture to skillet and return to the hot oven. 

Bake until golden brown. 

Remove from oven and let cool slightly. 

Turn out onto a plate. 

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