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I tend to get annoyed when people say that their regional variation of whatever food is the best, but when it comes to cornbread, I just have to insist that NO SUGAR (and that includes maple syrup) is the only way to go. I grew up in Northwest TN and we had cornbread from a black iron skillet with dinner almost every night. I'm not saying that sweetened cornbread tastes bad, it just tastes like cake. And cake isn't good crumbled on top of purple hull peas with a spoonful of Gran's tomato relish.