I believe making corn bread is an art. I'm not bragging just saying if you use the mix alone you're not making cornbread. This is my tiny skillet, had it for years. It is a cornbread only pan and God protect anyone who dares to use my skillet for anything else!
I do begin with the mix, preferably Aunt Jemima's Buttermilk Cornbread Mix. I add a few more things than it calls for in this mix. I add flour, sugar, and my own buttermilk. I get my skillet popping hot, swish my oil around, pour that in the cornbread, mix again and pour into my sizzling hot iron skillet. Bake.
I love cornbread with my turnips and soups. I'll eat a good piece of cornbread with anything. If there's any left, I bag it for the freezer. It comes in handy for dressing and bird feed. Either way it's not wasted.