It’s funny – I was at my niece’s/goddaughter’s birthday party just this past weekend (we’re all Chicagoans here), and her grandfather (my sister-in-law’s father) serves up a hotdog to the birthday girl and asks her, “do you want anything on it? Do you want some mustard?” No to both questions, but I chuckled to myself that he didn’t ask about ketchup. I know few 7-year-olds that like mustard – and he wasn’t gatekeeping or some such horseshit – it was a very sweet exchange – it just apparently didn’t occur to him that a 7-year-old might like ketchup. (And I know she does like ketchup and her father – my brother – despises mustard except in the smallest doses.)
Well, sure, if it’s for kids you have to do it. Just don’t tell them about the puppies.
I stubbornly made it from scratch for most of my adult life.
I started buying Martha White cornbread mix twenty years ago. The standard yellow or the buttermilk mix is very good.
Why should I waste time measuring flour, cornmeal, salt, and baking powder when the same thing is in a bag for $1.50?
I add my own fresh egg, milk and Vegetable oil
If I made my own cornbread, I would like a recipe just like Krusteaz Honey Cornbread. Sweet, tender cakey cornbread that holds together when you cut it in half and spread butter on it. Makes great waffles too!
If y’all are ever in the DC-area, the cornbread at Hard Times Cafe is excellent. They also sell the mix online.
Maybe not quite as simple as Krusteaz, but still incredibly easy; this recipe probably meets your requirements. I started using it when I needed a cornbread recipe that didn’t contain buttermilk (I know, I can mix milk and vinegar). It was a huge hit among people that like sweet, cakey cornbread.
At a recent block party chili thing, everyone loved this one, and I think I was the only one that ate the bacon fat cast iron 100% cornmeal corn bread I made along side it.
Vegetable oil?
No no no …. You’re Doing It Wrong!
Actually they only claim 65% now. But that’s still crazy talk for such an inexpensive product. That’s like saying McDonald’s has 65% of the burger market. Oh, wait…
Jiffy mix has its place.
I have some in the pantry right now. Quick, easy. Kids love it.
Any cornbread recipe is to the chef and their diners taste. It’s all what you want. Your personal choice.
(My homemade is still the best. And, I won’t be grinding my own corn meal, I promise 
)
Trash can.
Welll… ok, we use it for some arcane occasional-use recipes where it is an incidental ingredient. It isn’t useless.
But not for cornbread.
My dad made the best; coarse ground corn meal, flecks of jalapeño, left to dry out for a day then served in a tall glass of buttermilk.
The other night I made a Jiffy mix with 2 eggs and substituted the 1/3 cup milk with one cup blended habanero rotel and pineapple. Pretty tasty. That’s what I’m taking to a super bowl party tomorrow.
The pineapple kinda bugs me. Maybe grated cheddar would be nice in that.
That’s how I eat my leftover cornbread, too. Crumbled up in buttermilk. Mmmm!!
I have yet to find anything that pineapple doesn’t go with. I will try the cheddar cheese.
I find it superfluous to the recipe. But, hey if you like it I’m cool with it.
Update: I’ve made that custard cornbread several times, and actually have some in the refrigerator. I really like it.
It includes 2 cups of regular milk, and 1 cup of buttermilk.
Spoonbread.
I have yet to find anything that pineapple does go well with.
Well, I do like a fresh-ingredients piña colada now and then. And I like standalone fresh pineapple. But yeah, it’s not really a team player kind of food.