Help me out here.

I love Cornbread.  I've always loved cornbread.  You would think that something you love so much should be easy to bake - right?  Hmmmm.  Well, I seem to be the only one in the family that loves cornbread.  Even Bill doesn't like it.  Hrumph!  So I don't get to make it often.

I've been having a hankering for cornbread for weeks now and I finally made some this past weekend at Bill's house.  The first batch didn't rise at all and I attributed that to the yucky mix I was forced to use - I could have sworn I saw cornmeal in his cabinet!  We thru out that batch.

Not to give up so quickly, I tried again the next day - adding Baking powder to try to get it to rise.  It tasted funny.  (That may also have been the yucky mix.)  So that batch got thrown out.

So, I dug out my trusty old cookbook of Amish recipes (out of print) and made another batch on Monday with Whole Wheat White flour.  It's too dry (and not sweet enough).  The sweet I can fix but I'm afraid the dry is beyond me.  I used buttermilk as that always makes my pancakes light and fluffy (and the recipe said I could).  The recipe called for brown sugar and I doubled it but it still wasn't sweet enough. 

Do you think I should try honey?  Maybe that would give it the sweet and moist I'm looking for?  Oh, and I didn't even bake it as long as it said because it was getting rather dark on top so 400 at 25 min is too long.

HELP!  I want to make some good old fashioned corn bread that tastes good - sweet but not too sweet and moist... oh and good for you ( like whole wheat flour if possible)... any ideas?