Made this to take to a pig roast. The recipe had some issues -- it was still a little doughy after an hour in a 350F gas oven with convection, and even an additional 8 minutes didn't completely bake it to a dry, fluffy consistency. It may have been my cornmeal (terrible cornmeal from Whole Foods), Also, I used just 1/2 cup sugar and subbed 2 tablespoons sorghum for a more rustic taste. Or maybe it's supposed to be really moist. Personally, I prefer cornbread hot, salty and greasy, but people mostly seemed to enjoy it with smoked pulled pork.