It was indeed edible, non-sweet, and ready to absorb syrup or milk. It did rise "enough," and had good texture. It did need some taste enhancement, but not an adjustment in the actual proportions.

A friend of mine had a cornbread that went over VERY well at parish suppers: she simply dropped spoonfuls of cream cheese into the batter before baking, spaced strategically so that each cut piece of cornbread would get one or two pieces of cream cheese.

~Susan