I grew up eating what I'd consider Southern style cornbread with a touch of sweetness. My aunt always served it with specific meals like beef chili, white chicken chili, and sometimes soup. Back then she just used that iconic blue Jiffy box, which probably had the biggest influence on why it was the sweet variety.
These days I use far less sugar in my foods, have a penchant for savory things, and rely less on pre-packaged foods. Even still, up until about a year and a half ago I kept a box of Jiffy cornbread mix in my pantry. I only make cornbread 4-5 times a year (my boyfriend doesn't particularly like it) and seeing that box makes me nostalgic. But one day while I was sorting through my pantry checking expiration dates, I decided to flip the cornbread box over and peek at the ingredients list.