Unlike most of the dense, so-dry-it-almost-makes-you-choke cornbread I had grown accustomed to eating, this recipe was pleasantly moist and airy, but not overly "fluffy". The whole family loves it, and it's an easy quick bread, especially as an accompaniment for vegetarian chili.
*I skip the sugar--personal preference.
*I replace canola oil with olive.
*When I'm low on buttermilk, sour milk stands in as an easy alternative. Just mix 1 tablespoon of white vinegar with enough milk to reach the 1 cup line on your measurer and let sit for about 10 minutes. Takes a little time, but it works.
*I love adding about 1/2 a can (maybe 1/3 to half a cup? I'm not sure) yellow corn. It contributes flavor and dimension.