I like my cornbread yellow and not sweet. I like it to come out just a little bit dryish. I get a big bowl, break the cornbread into chunks, pour milk over it, and eat. There's a couple of things that are as good, but nothing that's better.
I found out that my granpa did the same thing. He died before I was born, and I discovered exactly the same taste, independently. Mom gave me his cornbread & milk bowl, which is one of the few things I have from him. (The other being a S&W Military & Police revolver, circa 1909)
I also like corn cakes with BBQ. In that case, I like them sweeter and softer and moister than the above cornbread.
I use the recipe on the bag of White Lily corn meal. I make it up in a rocket-hot cast iron skillet, which gives it a nice sizzled-crispy crust on the bottom, finished up in the oven, per directions. I take the no-sugar option.
For corn cakes, I just get the envelope from the grocer.