Instructions: If you cant find cornbread mix, try using regular cornmeal mix with two teaspoons of baking power and a dash of salt. The buttermilk can also be replaced with regular milk.

For lighter cornbread, cut the amount of cornmeal to 1/2 cup and substitute with plain flour.

If you prefer sweeter cornbread, try adding 1/4 cup of sugar to the recipe.

Cook cornbread in a cast-iron skillet, muffin pan or a shallow 9- x 9-inch square pan.

Instead of baking, try frying the batter on the stovetop in a little oil for cornbread fritters.

When making cornbread muffins, try filling the muffin tins only 3/4 full, then adding a tablespoon of cream cheese. Bake as usual. You can also try adding jam, jelly or jalapenos to the cream cheese.

If you run out of eggs, try using a tablespoon of mayonnaise.

Add flavor to cornbread by adding a few teaspoons of bacon grease, grated cheese or sauteed onions to the batter.

If you like your cornbread with crusty edges, make sure that the pan has a good layer of oil or shortening in it.

For a quick and fun dish, add your favorite cornbread mix on top of a bowl chili. (Top the chili with grated cheese before adding the cornbread mix if you like.) Bake at 425 degrees for about 10 minutes.

Bake cornbread in corncob-mold cast-iron pan for a great finger food.

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