I am from the South. Corn bread is part of my heritage, and no southern belle worth her fan and portrait hat would be caught dead without a corn bread recipe to make men worship at her feet. Don't skimp and use cheap supplies! I personally use the yellow corn meal, and I make the corny corn bread with ALL the sugar the recipe allows. And, if you've never made the loaf, cut it into slices, and toasted it the next morning, you've missed a treat. (You can add blueberries to the batter for the loaf, if you like.) Around here, it's a trick to save the corn bread for the next morning, so slice and hide your treasures before serving.