Stonewall Kitchen : Cornbread Mix

There is a definitive geographical separation when it comes to making cornbread. There is even an annual National Cornbread Festival - that is how serious this bread is taken. This is Stonewall Kitchen's Northeast version, a tinge of sweetness mixed in with corn meal for soft textured bread that crumbles just perfectly into a hot bowl of chili.

• 1/3 cup oil, either vegetable or canola
• 1 egg
• 1 cup milk

Directions for bread: Preheat oven to 400℉. Grease an 8-inch square pan or spray with nonstick spray. Empty mix into medium-sized bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 25-28 minutes, until golden and a wooden pick comes out clean. Serve immediately.

Directions for muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes until golden. Cool on rack 3 minutes before removing from pan.

Nutritional Info for Cornbread Mix