I did not use the mix I made it from scratch, it was moist enough but I was not sure about the taste.
I used Amish recipe I found on the net which did not have sugar in and in a way it reminded me of yorkshire pudding but a cake texture. That is what I could not get used to a non sweet cake and cake served with savoury dish but on the whole I liked it.
Glad you still enjoying what I sent.
The cornbread I've always eaten is sweet. Not grossly sweet, but sweet nevertheless. Maybe if you tried a sweet cornbread recipe, you'd find you take to it.
The lady who added the whole corn kernels also would add yogurt to the mix sometimes. That kept it much more moist and made it hold together better.
Oh, I see. I don't know how an Amish recipe would be. I don't care for sweet cornbread. I like it as the bread of choice with dried peas, beans, fresh vegetables of any kind. I love it just to split and toast under the broiler and put honey on it. When I was a child, when I stayed with my grandparents, cornbread crumbled into buttermilk and sweetened with a bit of sugar was our supper before bedtime. The big meal was at lunch time.