[Marcella]

I'll copy your recipe because you are using some powder to substitute for the real thing and I'd have to do that in emergency situation. I have the old recipe from earlier times - no flour was used and no sugar was used. We had buttermilk at home all the time. I didn't drink it but my mother was raised on it so we had it. I remember breaking up cornbread into a glass of milk and it was tasty - mother put hers in buttermilk.

For a fast cornbread to go with homemade soup, when my husband was alive, I used Jiffy boxed along with creamed corn in it because he loved “Creamy Cornbread”.

Using a boxed mix always seemed weird to me - remember mother used “handful of this” and “pinch of that”, plus it doesn't take too long to make cornbread from scratch but I kept a few boxes of mix on hand for fast cornbread since he liked that mix with creamed corn.

[JRandomFreeper]

I use dried eggs and dried milk/buttermilk for a lot of my baking every week. It's cheaper and easier for me.

/johnny