Southern Style Cornbread
Just add water, mix and bake. The end result is corn bread that's fluffy on the inside, crisp around the edges and full of flavor. Makes an 8” loaf or 6-7 muffins. This cornbread and muffin mix is free from artificial flavors, colors, preservatives, trans-fats and saturated fats. Try this family-favorite side dish that's quick and easy to prepare, ready in minutes and delicious every time.
What You'll Need
1 pouch Marie Callender's Southern Style Cornbread Mix
3/4 cups Water
Preheat oven to 400°F.
Spray 8X4-inch loaf pan with non-stick cooking spray.
In a large mixing bowl, combine water and 1 pouch of dry mix. Whisk until smooth.
Pour batter into prepared pan.
Bake 23-28 minutes or until toothpick comes out clean.
Let cool for 3-5 minutes.
Makes 6 muffins.
Corn Bread Muffins:
Spray 6-cup muffin pan with non-stick cooking spray, fill cups 3/4 full with batter, bake for 15-20 minutes.
Skillet Corn Bread:
Lightly oil ovenproof skillet and place in oven as it preheats.
Carefully remove skillet from oven, add batter and bake at 400°F for 23-28 minutes.
DEGERMED YELLOW CORN MEAL, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, BUTTERMILK, EGG YOLKS, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), EGG WHITES, SEA SALT, CORN STARTCH, XANTHAN GUM.