Having read the other reviews, I made this with only 1/2 tsp of salt. This cornbread recipe has its place, which is to serve with chili. It is not the slightly sweet, spongy cornbread you might be used to. This is strictly for putting at the bottom of the bowl and then ladling the chili over it. Used that way, it is fine. I recommend making it in an 8-inch cast iron skillet (not 9-inch), and checking it after 15 minutes in the over. It does cook more quickly than the printed recipe calls for. The 1/2 tsp of salt is just right. I would not put sugar in it...it's not that kind of cornbread.
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Having read the other reviews, I made this with only 1/2 tsp of salt. This cornbread recipe...