I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland.
The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey.
Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.
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I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but...