This cornbread is super easy and quick to make and a perfect accompaniment to a nice hearty chili. If you don’t like your cornbread too sweet just decrease the sugar to 1/3 or 1/4 cup. I like to use medium grind cornmeal to give it that earthy flavor but if you have kids they might prefer the fine grind. What I also like about this recipe is that it rises well and gives you a decent square of cornbread when cut. You can also make it at the last minute, just give it about 20 minutes to cool before serving.