Now, Tork, I do recall the warning; because I did start on the dry rub, certainly off some sage advice from you and others on the threads. My own concoction, varying by what's on hand and what I think might taste good.
However, I will still have a bit of my very own Appalachian Ambrosia on the side for dipping when I want to.
Yes, it's tomato. I started out trying to duplicate Ridgewood's, but have evolved it away from the sweet side and more toward tangy - not peppery. A taste of vinegar helps. But, vinegar is for collards, mustard greens, etc. With cornbread; and anyone who puts sugar in cornbread needs professional help.