This uses Walmart Honey Cornbread mix which is very inexpensive (NOTE: Don't bother with the low-fat mix, the savings in calories doesn't equal the loss of quality). Don't tell anyone that it's from Walmart mix until after they gobble down a chunk and ask for more. Also, I bake two whole loaves each time because it saves time and energy cost.
(1) Walmart Honey Cornbread mix box (NOT the low-fat)
(3) large eggs*
2/3 cup of regular low-fat milk
2/3 cup of buttermilk
1/3 cup corn oil **
1 teaspoon of canola oil (for coating baking dish/pan)
Combine beaten eggs, buttermilk, regular milk, 1/3 cup of corn oil in mixing bowl (medium) and stir in mix until smooth (I use a diner fork). Don't worry about a few tiny lumps but don't over-mix.
Oil 9-inch wide-three-inch high cooking pans or dishes (I prefer glass) with one teaspoon of canola oil. I use canola oil to coat dish by hand instead of corn oil because it is more resilient to heat than corn oil when in contact with the hot dish (I have often wished that I could be in contact with a hot dish too, but that is another, much-sadder story).
NOTE: For easy removal, you may line the baking dish with aluminum foil instead of oiling it, but be careful not to puncture a hole in the foil (use thick foil and apply gently making sure it goes to over the edges of the top of the dish) and be sure to spray the foil with a little Pam before pouring in the batter to prevent any sticking to the foil. One may also use a round metal baking pan with a thingy which rotates around the pan to separate the bottom of the bread from the bottom of the pan. I can never get those things to work.
Pour the mix slowly into the baking dish and scrape batter out of the bowl with a rubber scraper.
Put both filled dishes into pre-heated oven to 400 degrees in middle rack about two inches from each other and from the sides of the oven. Set a kitchen timer and bake for 20 minutes. Reduce heat to 365 degrees. Set timer again and bake for another 20 minutes. Reduce heat to 325 degrees for remainder of baking time and set timer again for increments of 10 minutes. Remove from oven when the top of the cornbread is medium brown all over. Set dish/pan on a cooling rack (so that there is some space underneath it for the bottom to vent).
While cooling REMEMBER TO COVER THE BREAD either with foil or with a paper plate so that the top is sealed. The reason for this is to hold in the moisture and allow it to spread throughout the bread. If you don't cover it while its cooling, it will likely be dry.
NOTE: Removing cornbread from a glass cooking dish can be challenging (even though the bottom of the dish is rounded along the edges) because it tends to stick to the flat bottom even after it cools. One easy way to remove it whole is after cooling cut a slice out, remove it and run a llng wide flat pastry knife underneath the whole bottom to detach it.
I have another technique for doing this efficiently - let it cool until the bottom is just warm to the touch - not VERY warm, nor hot, nor cool, but just warm. Better it's closer to cool than to very warm because this allows the bread to solidify and helps it to remain intact when removed from the pan. If it's too warm it will be too soft and stick to the bottom of the pan/dish so pieces may break off when you try to remove the whole loaf.
For this method of whole-loaf-removal I run a pastry knife or another very flexible or round-ended, very thin, wide steel blade around the edges to separate any parts of the bread that are stuck to the dish. The reason the blade end needs to be rounded is to keep from cutting into the bread along the rounded bottom edges of the dish - and I recommend using only round dishes for this reason, not square (otherwise it sticks in the corners).
After running the blade around the entire edge a couple of times, insert it between the edge and the bread straight down to the bottom and GENTLY use the flat side to apply a prying action to the bread, gently lifting it and pressing against it. Don't press so hard that you break the bread. It should remain solid at the point of contact and lift up an area of the loaf detaching it from the bottom. Move over a couple of inches and repeat until you work your way around the entire thing lifting up a few inches every time. After a couple of times around you should see the entire loaf lift up in the center and it should fall out when you place your (previously washed) hand in the center and turn it over.
Be sure to put into a sealed container to hold in the moisture. Refrigerate unless you are serving immediately, because it will spoil if left out at room temperature for more than a few hours. May be frozen for long-term storage. To thaw place loaf or slice in microwave for no more than 20 seconds (more than that will risk drying it out and over-cooking it).
* The box recipe calls for only 1 egg, only 2/3 cup of milk and no buttermilk. The extra eggs, milk, variable baking temperature and covering the bread while cooling are all my additions and are ESSENTIAL for having this come out moist and delicious.
** For even less calories, you may add a little less than 1/3 cup corn oil, but don't add only egg whites. The egg yolks are necessary for extra smoothness and flavor. If you want to lower calories, reducing the oil amount is waaaaaay more effective than adding less egg yokes.