When I cook, typically I keep in mind the expense, and the servings in mind. But for cornbread, I find that rather difficult to estimate, aside from low cost.
Most of the ingredients in my cornbread recipe aren’t things That I use often. Cornmeal and flour are cheap, and I don’t really bake that much. Stuff like a box of baking soda, pretty much lasts forever. The only transient ingredients are the milk, and buttermilk. Not caring much for the taste of supermarket buttermilk, it’s only real use around here are things like cornbread and biscuits.
By contrast: figuring out the servings from a pone of cornbread is straight forward, and only thwarded by my habit of snacking on the stuff incessantly between meals.