"Just made the recipe and it turned out great especially since my oven's out and needed something to go with pinto beans and ham. I had to improvise a bit because I didn't have the exact ingredients but followed the directions mostly. For the milk I used 1/4 cup whole milk and 1/4 cup 1/2&1/2 with 1 TSP distilled vinegar. The corn meal was stone ground which renders a bit of crunch to the end product. For oil I used coconut oil in the mix and in the pan. I was liberal for the oil in the pan. For sweetness I was used 2 table spoons sugar. The corn bread was cooked in an 10 inch ripping hot cast iron skillet with cast iron lid for 6 minutes with a few minutes rest. The corn bread was somewhat moist and held together well. It stayed at or around 1 inch thick. Given it lasted about 10 minutes eaten out of the pan I think its a winner. 5 stars because it filled the need, was quick and dirty and well received."