This may just be my new favorite cornbread. I substituted soy milk for the milk and didn't have cottage cheese, so I used buttermilk (made from the dry powder) instead. I also don't have a cast iron skillet but had great results in a nonstick 10" skillet. I don't usually like sweet cornbread, but the hint of sweetness in this (I used a bit less sugar) didn't bother me. I'm looking forward to leftovers for breakfast today! Way to meet the baking challenges Christine. Have a great breakfast. :) ~ MaryJane

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