What You Need: 1/2 cup milk; 1 egg, beaten. 1. Heat oven to 400 degrees F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan (We recommend using Crisco shortening or no-stick cooking spray). Place in oven for 7 to 8 minutes or until hot. 2. Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 400 degrees F for 17 to 22 minutes or until golden brown. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10-1/2 inch ovenproof skillet or 9 inch square pan (We recommend using Crisco shortening or no-stick cooking spray). Place in oven for 7 to 8 minutes or until hot. Prepare cornbread mix as directed above in basic recipe using 2 packages of mix, 1 cup milk and 2 eggs. Bake at 400 degrees F for 17 to 22 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray (We recommend using Crisco shortening or no-stick cooking spray). Place in oven for 7 to 8 minutes or until hot. Prepare batter as directed above in basic recipe. Fill muffin cups or cornstick pan 2/3 full. Bake at 375 degrees F for 16 to 19 minutes or until golden brown.
Contains wheat ingredients. May contain almond, Brazil nut, cashew, egg, hazelnut, macadamia nut, milk, pecan, pine nut, pistachio nut, soybean and walnut ingredients.
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