Rick,
Just noticed this thread.
To sum up the cornbread-related contributions:

Think of a decision tree.
You start with the two basic cornbread dichotomies:
white meal or yellow meal
sweet or nonsweet
This gives you the four basic cornbread "camps."

I was raised on sweet yellow. My wife was raised on nonsweet white. She converted me.

But that's only for starters.
Each of the four basic camps is further divided according to the preferred brand of cornmeal.
There's the Indian Head camp, the King Arthur Camp, the Martha White camp, etc.

But wait, it gets more complicated.
Flour or no flour?
Butter, bacon grease, lard, other?
Baking pan or skillet?
Round or square?
Cast iron or other?
Etc., Etc., Etc.

None of these decisions is considered trivial by cornbread fanatics (i.e., most people who eat cornbread regularly).
Discussions of cornbread can become positively theological and often heated.
It is not unusual for cornbread lovers to insist that only their ingredients cooked in their container can produce true cornbread. All other methods produce, at best, a noticeably inferior product.