This cornbread is delicious. It’s not overly sweet, and I prefer it that way (it’s also how my mom made hers). My father-in-law said it passed the “eat it plain” test, which is how he most enjoys his cornbread.
I’m providing the recipe as originally presented, which results in a small batch that bakes perfectly in a single loaf pan. Even if I doubled it, I’d still bake them in my loaf pans because I adore high, cakey cornbread (I even add an extra egg to facilitate the cakiness). If you prefer yours thinner, then use an 8×8 square pan.