Description
Betty Crocker® Authentic Cornbread & Muffin Mix. The cornbread mix I trust to serve my family! B. Smith. Award winning chef.
Ingredients:
Enriched Degermed Yellow Corn Meal (Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Salt, Modified Corn Starch.
Directions:
You will need…
1/3 cup milk.
2 tablespoons butter, margarine or spread*, melted.
1 egg.
*If using spread, use one that has more than 65% vegetable oil.
Traditional skillet cornbread:
1. Heat oven to 400 degrees F. Generously grease or spray sides and bottom of 8 inch cast-iron skillet. Heat skillet in oven 10 minutes or until hot. Carefully remove to heatproof surface.
2. Stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread batter in hot skillet.
3. Bake 16 to 18 minutes or until golden brown. Immediately remove from skillet.
Cornbread:
1. Heat oven to 400 degrees F. Generously grease or spray sides and bottom of 8-inch round or square baking pan.
2. Stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread batter in pan.
3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan.
Corn muffins:
1. Heat oven to 400 degrees F. Place paper baking cups in 6 regular-size muffin cups.
2. Stir muffin mix, milk, melt
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