Our Corn Bread Mix bakes a moist, deeply flavorful corn bread at home in no time at all. It’s buttery, the texture is perfect and with the added bit of lemon juice, simply delicious. Warm from the oven, our corn bread is ideal for breakfast and wonderful with your homemade chili, chowder or stew. Easily can be made into muffins for a terrific morning surprise.
1 Stick of Butter
1 & 1/2 Cups Milk
1 1/2 TBS Fresh Lemon Juice
For Skillet Cornbread: Preheat oven to 450 °F. Add 2 tablespoons of vegetable oil in a 9” skillet. Place pan in the oven for 10 minutes or until a drop of water added to the pan sizzles. Mix together the milk and lemon juice and set aside for 5 minutes. Add the contents of the mix packet to a large mixing bowl. Add the eggs, melted butter and milk mixture to the mix and stir until just incorporated. Carefully remove the hot skillet from the oven and pour the batter into pan, return to oven. Bake for 18 – 20 minutes or until a toothpick place in the center of the cornbread comes out clean.
Directions for Corn Muffins:
Preheat oven to 400°F. Line 8 wells of a muffin tin and set aside. In a large mixing bowl add the eggs, milk, melted butter and mix together until well blended. Divide batter into the 8 wells using a tablespoon or a scoop. Place in the oven and bake for about 15 minutes.