I am definitely in the "cornbread does not need sugar" camp! Here's my very simple recipe that has stood the test of time since I won 4-H competitions in elementary school!
2 cups of self-rising white cornmeal
2 cups buttermilk
2 T. bacon grease
Yes, that's it. That's the entire recipe.
I won 1st Place in every 4-H Bread Competition I entered in elementary and junior high school. I bet you didn't know that, did you? I decided if the recipe wasn't broken, I wouldn't try to fix it.
Preheat oven to 375 degrees.
In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.
Put the bacon grease in a cast iron skillet and heat it over medium heat until a drop of the batter sizzles.
Pour the batter into the skillet and bake until golden brown about 20 - 25 minutes. Remove from oven and let rest in skillet for a few minutes before turning out onto a serving plate.