There's this book called The Cornbread Gospels by (I kid you not) Crescent Dragonwagon. If you like lots of different kinds of cornbread, I highly recommend this book. We love it.
If you just like good, southern-style cornbread unadulturated with any sugar, then I suggest you try this recipe:
1/4 cup butter or bacon drippings melted in a large cast iron skillet in a 450 degree (F) oven.
Mix 2 cups fine corn meal (white or yellow or one day I may try blue) with 1 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder in a large bowl.
In a smaller bowl, thoroughly mix 1 egg and 1 & 1/2 cups buttermilk.
When the butter is melted, take the pan out of the oven and swirl it around until the whole pan is coated. Then mix the wet ingredients and melted butter with the dry ingredients and stir just enough to get everything wet.
Pour the batter into the frying pan and bake it in the oven for 20 or 25 minutes until the top is a golden brown and a knife comes out clean.
This is just the best bread. And no wheat!