Serving cornbread in a senior living community can be a dicey proposition. Residents from northern states have a preference for a sweeter cornbread. Residents from southern states have a taste for a more savory cornbread. Personal preferences can run even deeper, even down to whether or not whole corn kernels should be present in the bread, whether it should be prepared in a cast iron skillet or hotel pan, and how crumbly the final product should be. How do we find the right recipe to satisfy the cornbread conundrum?