Southern Cornbread & Muffin
Get back to those southern roots with this savory cornbread. Cast iron skillet not required, but strongly encouraged.
1 Cup Milk (or Buttermilk)
1/3 Cup Melted Butter
HEAT oven to 375°F. Lightly grease baking pan(s), cast iron skillet, or muffin pan.
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.
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.
|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.
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.
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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