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Message: <blockquote data-quote="tRidiot" data-source="post: 3362813" data-attributes="member: 9374">Nope, I used the egg as usual. I just cut the milk a bit, added in sour cream and veg oil. It does come out with more liquid total, but it worked. Last time I made the mix according to the Shawnee Mills package instructions, it was ok, but a bit dry for my taste.So, it said 3/4 cup milk, I used 1/2 cup. Added about 1/3 cup sour cream and 1/3 cup vegetable oil. And the egg as listed. Came out awesome on top of the Mexican stuff. I can't say how it would be if you cooked it alone, but I think it would be fine, and I intend to do this from now on no matter how I am planning on using it. It was much better cornbread. I might use buttermilk, but I never have that around.</blockquote>