Corn bread or muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Corn bread mix (see MM#: 31) |
| 2 | Eggs | |
| 1 | cup | Milk |
| 4 | tablespoons | Melted butter (1/2 stick) |
Directions
Preheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups.
Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Don't overmix. Spoon batter into prepared pan or muffin cups. A #12 food dipper (ice cream scoop) works nicely for muffins, cupcakes, etc.
Bake muffins for 20 min., bread for 25 to 30 min.
Variations: use 1¼ cups biscuit mix (MM#: 27) and 1 ¼ cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda.
Yield: 1 pan or 12 muffins.