(I know, any maroon can make cornbread, right?)
*The recipe on my generic cornbread mix calls for cream, eggs and butter. Follow the directions on your to make the consistency correct.
Sauté the onions, celery and corn in butter until they are nice and mushy. I use that satisfy the butter that they call for in the recipe. Mix it all up in the EMPIRE RED KITCHENAID MIXER (no, really) then bake in a well greased cast iron skillet (it looks fancy that way)
Bake according to your recipe on the mix. (Though 300 degrees until just a bit brown on top works as well.)