I'd run across this recipe before I bought a copy of BBA. As one raised on Southern cornbread made without any sweetening at all I was appalled at the amount of sugar in the recipe, tried leaving it out, and was not pleased with the results. After some mental debate I made the recipe as written this time.
Notes: I made a half recipe, and used my well-seasoned 8-wedge cornbread pan (inherited) and my 6" skillet (purchased myself years ago), both cast iron and never washed in a dishwasher (what *were* you thinking, Chris!?), only rarely washed at all in fact. The half-recipe was just about right for those together, though the 6" round bread could have been a little thicker. The cornbread took just about 30 minutes to bake--a 10" skillet with no dividers would have added a considerable amount of time.
I did use polenta, not my standard coarse cornmeal. I cut back a little on the corn kernels (also not generally a feature of Southern cornbread). Super-thick sliced bacon gave some extra bite.
Results: nice browning on the bread, but not really a good crust despite a long pre-heat for the pan. I took the wedges out of the pan immediately, that being the way I was taught (so the bread doesn't steam in the pan and soften the crust), and when that didn't result in very crusty cornbread I followed the recipe for the 6" round and left it in the pan for 10 minutes. Nope, also not very crisp. Neither was soggy, but they lacked the good crunch I expect in cornbread.
Taste: not as bad as I'd thought. :) Certainly it's sweeter than I prefer, but perhaps because I ate it with a spicy sun-dried tomato soup (ButterYum's variation) that might have swamped my sweet tastebuds, it wasn't too bad. The bacon is a nice touch (what doesn't bacon improve?). I prefer a bread without the corn kernels, though it's not a strong negative--I could see deciding to use them for specific meals, just not as my standard.
In summary: I've made it, I've eaten some, and I'm moving on. I'll go back to Southern cornbread, maybe with bacon, next time.