Ingredients: Enriched Unbleached Flour (Wheat Flour Malted Barley Flour Ascorbic Acid [Dough Conditioner] Niacin Reduced Iron Thiamin Mononitrate Riboflavin Folic Acid), Sugar, Degermed Yellow Cornmeal, Salt, Leavening (Baking Soda Sodium Acid Pyrophosphate), Soybean Oil, Honey, Natural Flavor Contains: Wheat, Barley, Corn, Soybeans, Milk, Eggs, Soybeans, Tree Nuts

Ingredients: Enriched Unbleached Flour (Wheat Flour Malted Barley Flour Ascorbic Acid [Dough Conditioner] Niacin Reduced Iron Thiamin Mononitrate Riboflavin Folic Acid), Sugar, Degermed Yellow Cornmeal, Salt, Leavening (Baking Soda Sodium Acid Pyrophosphate), Soybean Oil, Honey, Natural Flavor Contains: Wheat, Barley, Corn, Soybeans, Milk, Eggs, Soybeans, Tree Nuts

You will need: square pan: 2/3 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. muffins: 1/2 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. tip: for delicious honey butter, combine 3 tbsp honey with 1/2 cup softened butter. serve with warm cornbread. 1. heat: heat oven to 375 degrees f. lightly grease square baking pan or line muffin pan with paper baking cups. 2. stir: stir together milk, oil, egg and full pouch cornbread mix until blended. spoon batter into pan or fill lined muffin cups 2/3 full. do not eat raw batter. 3. bake: bake as directed below or until toothpick inserted into center comes out clean. for square pan, cool 5 minutes before cutting and serving. for muffins, cool 15 minutes; gently loosen and remove from pan. for storing cool completely and place in tightly covered container. yield: 8x8 or 9x9-inch pan; 375 degrees f temperature; 27-29 minutes bake time. yield: 12 standard muffins; 375 degrees f temperature; 14-16 minutes bake time. yield: 24-28 mini muffins; 375 degrees f temperature; 11-13 minutes bake time. high altitude (over 5,000 feet): prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tbsp of milk.

You will need: square pan: 2/3 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. muffins: 1/2 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. tip: for delicious honey butter, combine 3 tbsp honey with 1/2 cup softened butter. serve with warm cornbread. 1. heat: heat oven to 375 degrees f. lightly grease square baking pan or line muffin pan with paper baking cups. 2. stir: stir together milk, oil, egg and full pouch cornbread mix until blended. spoon batter into pan or fill lined muffin cups 2/3 full. do not eat raw batter. 3. bake: bake as directed below or until toothpick inserted into center comes out clean. for square pan, cool 5 minutes before cutting and serving. for muffins, cool 15 minutes; gently loosen and remove from pan. for storing cool completely and place in tightly covered container. yield: 8x8 or 9x9-inch pan; 375 degrees f temperature; 27-29 minutes bake time. yield: 12 standard muffins; 375 degrees f temperature; 14-16 minutes bake time. yield: 24-28 mini muffins; 375 degrees f temperature; 11-13 minutes bake time. high altitude (over 5,000 feet): prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tbsp of milk.