This is a sweet and moist, cake-like cornbread that my family loves. It is delicious served with any meal, but it is especially good served with chili, soups, stews or alongside a pot of beans. Though this recipe can be prepared with 1 cup of liquid buttermilk, (just omit the buttermilk powder) I seldom have that "fresh" in my house. I find the buttermilk powder, used along with "regular" milk, makes an excellent substitution. I have only ever used the Bob's Red Mill brand of buttermilk powder, but I assume other brands will have similar, if not the same, results. This recipe is made best with real butter, either salted or unsalted. Oleo stick margarine could probably be substituted, but I feel both the texture and taste may suffer somewhat. Enjoy!