I'm not sure how much you can tell from that photo but that's my cornbread. And, yes, it only rose half an inch (I measured). And, no, cornbread is not supposed to do this. It's usually pretty flat -- but not like this.
I thought we had milk in the fridge but I guess not. All I needed as 1/3 of a cup of milk for the cornbread. I thinned yogurt out with water and added it instead. And, yes, all because I was too lazy to go to the store. Which, I have to add, is just across the street. And now the cornbread gods are punishing me with my barely-risen cornbread. What I don't understand is exactly why the substitution made such a difference. I can't find anything on Google under the search "Substituted yogurt and water for milk and cornbread didn't rise." Imagine that.
I'm making chicken and dressing, even if Thanksgiving is next week. Dressing is cornbread-based and usually filled with meat. We shall see if the flattened cornbread made a difference in the taste or not. I shouldn't think so. But, then again, I also thought yogurt and water could be used instead of milk.