I normally don't care for sugar -- or even flour -- in my cornbread, but when Betty Shearer made some of this for me, I had no trouble figuring out why they call it "angel cornbread." As a "special" cornbread, this is high on my list. Thank you, Betty.
There are fancier cornbreads, no doubt, but this one is the real deal, believe me. This is the kind of staple, everyday cornbread that working-class Southerners used to eat all the time. So go get yourself a new ten-inch iron skillet and consecrate it solely to making this cornbread.