| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Corn bread mix (see MM#: 31) |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 4 |
tb |
Melted butter (1/2 stick) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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