I made a surprising discovery with my cornbread obsession. Because white cornmeal is hard to find around here, I bought a package of Martha White white cornbread mix at my local grocery store. I did not expect much, but when I made it, I found it just as good as my from scratch method above. I followed the package direction, which called for the package contents, plus 2/3 cup milk, 1 egg and spraying an 8” oven proof skillet. Instead of milk, I used the same amount butter milk and instead of spraying with no-stick spray, I melted 1 tablespoon of bacon fat to coat the skillet and add to the mix.

The one package works with a small 8-inch skillet, but the package directions say two package doubling works in a 10 1/2 inch skillet.

This receives my seal of approval. Those who desire can add jalapeños, sugar or whatever.