Everybody who has eaten my cornbread wants to know what I do, so here it is:

Start with a box of Trader Joe’s cornbread mix. The box calls for 1 egg, 1/2 cup oil, and 3/4 cup milk. I change this to 1/4 cup egg whites (you could also use vegan egg substitute), 1/4 cup oil (I use organic canola), and 1 can cream style corn. This eliminates the cholesterol and the dairy, and cuts down the fat significantly. The result is sweet and moist and really… well, corny.