Southern Cornbread & Muffin
Get back to those southern roots with this savory cornbread. Cast iron skillet not required, but strongly encouraged.
START WITH:
1 Cup Milk (or Buttermilk)
1/3 Cup Melted Butter
2 Eggs
STEP 1
HEAT oven to 375°F. Lightly grease baking pan(s), cast iron skillet, or muffin pan.
STEP 2
WHISK together milk, butter and eggs. Add full box cornbread mix and stir until blended. SPOON batter into pan or fill muffin cups 2/3 full.
STEP 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 |
| 8x8x2 or 9x9x2-inch pan (Metal or Glass) | 375°F | 24-29 minutes |
| 9-inch Cast Iron Skillet | 375°F | 20-22 minutes |
| 12 Standard Muffins | 375°F | 16-18 minutes |
Toasted, cubed cornbread makes delicious croutons.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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Enriched unbleached flour (wheat flour, malted barley flour, ascorbic acid [dough conditioner], niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), degermed yellow cornmeal, sugar, salt, leavening (baking soda, sodium acid pyrophosphate), buttermilk, soybean oil, natural flavors (contains milk), annatto (color), turmeric (color).
CONTAINS: Wheat, milk .
May contain eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
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