Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour, Enzymes, Ascorbic Acid), Degermed Yellow Cornmeal, Sugar, Salt, Less than 2% of: Baking Soda, Sodium Acid Pyrophosphate, Buttermilk, Soybean Oil, Natural Flavors.
You Will Need: 1 cup milk, 1/3 cup melted butter, 2 eggs1. Heat oven to 375degF. Lightly grease baking pan, cast iron skillet or muffin pan.2. Stir together water and cornbread mix until moistened. Spoon batter into pan or fill muffin cups 2/3 full.3. Bake as directed or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.Yields 8 x 8 x 2-inch or 9 x 9 x 2-inch pan, bake for 18–22 minutes. Yields 24 mini muffins bake for 12–14 minutes. Yields 12 standard muffins, bake for 16–18 minutes.High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.
Always refer to the actual package for the most accurate information