I'm switching things up this year and making cornbread stuffing instead of my normal sourdough stuffing. The recipe I plan on using calls for corn muffins, but I am concerned that corn muffins might be too sweet, so I was going to make a batch of homemade cornbread instead. Are there any guidelines that people have for what kind of cornbread I should be using? I.e., I normally do a buttermilk cornbread, as opposed to regular milk, and I normally don't make it very sweet (2-4 tablespoons sugar). Not sure how any of that might affect using the bread in the stuffing recipe. Any thoughts would be appreciated. Thanks!