Fleischmann’s Simply Homemade Baking Mix Cornbread

Skillet
style southern cornbread: Heat a 9-inch cast iron skillet over high
heat for 2 minutes. Add 1/3 cup butter or margarine; tilt the pan to
swirl the butter until completely melted, coating the bottom and sides
or melt butter in skillet placed in oven during preheating. Add melted
butter to the cornbread mix according to directions. Pour batter in the
heated skillet and bake. Easy as stir & bake! Included: cornbread
mix. Wheat you need: 2/3 cup milk. 1/3 cup butter or margarine, melted. 1
egg. Real simple directions: 1. Stir: Preheat oven to 375 degrees F.
Spray an 8-inch square baking pan with non-stick cooking spray and set
aside. Combine cornbread mix, 2/3 cup milk, 1/3 cup butter or margarine
(melted) and egg in a large mixing bowl with a spoon. Stir until all
ingredients are moistened. Pour batter into prepared pan. 2. Bake: Place
baking pan in preheated oven and bake for 25 to 30 minutes, or until a
wooden pick inserted in the center comes out clean. Remove and place on
wire rack. Let cool 5 minutes before serving. Do not eat raw batter. For
cornbread muffins: Cornbread mix yields 12 standard muffins or 24 mini
muffins. Mix as directed above. Fill muffin tins 2/3 full and then bake
14 to 16 minutes for standard muffins, 11-13 minutes for mini muffins or
until a wooden pick inserted comes out clean. For a Mexican flair! Stir
in 1 cup drained Mexican canned corn, 3/4 cup Mexican cheese blend and
1/2 cup crumbled bacon. For a spicy cornbread, stir in 3/4 cup sharp
shredded cheddar cheese, 2 tablespoons chopped jalapeno peppers and 1/4
teaspoon Spice Islands® cayenne pepper.

Warnings