My standard cornbread pan takes two boxes. This was a mix of original and vegetarian, as they only had one box of veg at the store.
I bring the batter together in a bowl with a Foley fork and then add mix-ins until the proportions look right. This time it was the standard inclusions of jalapeño and cheddar.
Then into a preheated cast iron skillet with copious bacon fat.
And into the oven.
Served with some overgarnished spicy beans from Rancho Gordo.