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1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)
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 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 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.
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on Wednesday, December 6th, 2006 at 11:29 pm and is filed under Breads.
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