1 pk Corn bread mix (see MM#: 31)
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
Yield: 1 pan or 12 muffins.