Sounds great!

I use the Martha White yellow corn meal mix. I basically follow the directions, but I substitute buttermilk for milk, and I add a small can of whole Mexican corn, drained, and then add the shredded cheese with a couple of drops of hot sauce. Sometimes, I'll add pork cracklings and/or jalapeños. I pour the mixture into a very hot cast iron skillet that has a little bacon fat in it and cook for the given time on the package.

I serve mine with pinto beans or black beans. Oh, and yes I realize this isn't a heart-healthy recipes, but it is very easy and very good

This really is good!

I make something similar, but make the cornbread using a can of creamed corn and an egg -- sometimes I'll add some diced green chilies to the batter.

I also saute a whole diced onion in a little butter first, then use about 1 cup each of sour cream and grated cheese that is gently combined with the onion and spooned on top of the cornbread batter. I usually reserve a bit of the cheese to sprinkle on top but it's not necessary.

It's more like a spoon bread and definitely not health/diet-friendly...but it's always a big hit when I make it for gatherings!

I make the regular cornbread using the recipe off the box. And then add some chopped broccoli and chopped green onions and sometimes I add a bit of sharp yellow cheese. It does not raise as much as the regular cornbread and so I usually put it in a muffin pan and make Broccoli Cornbread Muffins. It's delicious.

My DD used to use the corn bread mix to make this casserole when we had a houseful of hungry teens to feed:

CORN DOG CASSEROLE (12 servings)

1 cup thinly sliced celery
1 1/2 cups chopped onions
3 Tbs. butter or margarine
1 1/2 lbs. hot dogs
2 eggs
1 1/2 cups milk
1/2 tsp. sage or poultry seasoning (I only use 1/4 tsp.)
1/4 tsp. pepper
2 packages (8 ½ oz. each) corn bread/muffin mix
2 cups (8 oz.) shredded cheddar cheese, divided

In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture.

In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/ 2 cups of cheese.

Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/ 2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.