Recipe: Chiles & Cheese Cornbread; Tennessee Cornbread Salad.
Degermed Yellow Cornmeal, Whole White Cornmeal, Enriched Unbleached Flour Whole White Cornmeal, Enriched Unbleached Flour, (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour, Enzymes, Ascorbic Acid), Wheat Flour, Sugar, Salt, Contains 2% or Less of the Following: Sodium Acid Pyrophosphate, Sodium Bicarbonate, Buttermilk, Whole Wheat Flour, Canola or Soybean Oil, Cornstarch, Xanthan Gum, Natural Flavor.
You Will Need: 1-1/3 cups milk (or buttermilk); 1/3 cup vegetable oil (or melted butter); 2 eggs. Tip!: Toasted, cubed corn bread makes delicious croutons. 1. Heat oven to 400F. Lightly grease baking pan(s), cast-iron skillet, or muffin pan. 2. Stir together milk, oil, and egg with a wire whisk. Add cornbread mix and stir until moistened. Pour batter into prepared pan(s) or fill muffin cups 2/3 full. 3. Bake as directed below or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container. Yield, Temperature, Bake Time: 8 x 8 x 2 or 9 x 9 x 2-inch pan (metal or glass), 400F, 28-33 minutes. 9-inch cast-iron skillet, 400F, 24-28 minutes. 12 standard muffins, 400F, 19-21 minutes. 9 mini loaves, 400F, 22-26 minutes. *High Altitude (over 5,000 feet): No adjustment necessary.
Always refer to the actual package for the most accurate information