In the Bread Baker's Apprentice, Peter Reinhardt says that this recipe is the best corn bread that he has ever eaten, that it doesn't get any better than this. I think that what you want out of your corn bread is incredibly variable from region to region, person to person.
I really enjoyed the addition of the buttermilk soaked cornmeal. You have to plan ahead because you need to soak it for a day. It adds a nice texture to the bread.
Once you have soaked your cornmeal, it is a quick bread. It was too sweet for my family. When I was adding the sugar, brown sugar and honey I was worried that it would end up a little sweeter than we like. But, I'm trying to try each recipe as presented. I would make this again, but decrease the sweeteners.