Ingredients: Enriched Bleached Flour and Enriched Degerminated Yellow Corn Meal (Wheat Flour, Degerminated Yellow Corn Meal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola and/or Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Contains 2% or Less of: Salt, Corn Starch. Contains: Contains: wheat ingredients. May contain almond, Brazil nut, cashew, egg, hazelnut, macadamia nut, milk, peanut, pecan, pine nut, pistachio nut, soybean and walnut ingredients.

Ingredients: Enriched Bleached Flour and Enriched Degerminated Yellow Corn Meal (Wheat Flour, Degerminated Yellow Corn Meal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola and/or Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Contains 2% or Less of: Salt, Corn Starch. Contains: Contains: wheat ingredients. May contain almond, Brazil nut, cashew, egg, hazelnut, macadamia nut, milk, peanut, pecan, pine nut, pistachio nut, soybean and walnut ingredients.

You will need: 1/2 cup milk. 1 egg, beaten. 1. heat oven to 400 degrees f. grease with shortening or spray with non-stick cooking spray one 8-inch ovenproof skillet or square pan. place in oven for 7 to 8 minutes or until hot. 2. combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. pour into hot skillet or pan. 3. bake at 400 degrees f for 17 to 22 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. double recipe: grease with shortening or spray with non-stick cooking spray one 10-1/2-inch ovenproof skillet or 9-inch square pan. place in oven for 7 to 8 minutes or until hot. prepare cornbread mix as directed above in basic recipe using 2 packages of mix, 1 cup milk and 2 eggs. bake at 400 degrees f for 17 to 22 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. muffins and cornsticks: lightly spray 6 to 8 muffin cups or cornstick pan with non-stick cooking spray. place in oven for 7 to 8 minutes or until hot. prepare batter as directed above in basic recipe. fill muffin cups or cornstick pan 2/3 full. bake at 375 degrees f for 16 to 19 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. please cook fully before enjoying.

You will need: 1/2 cup milk. 1 egg, beaten. 1. heat oven to 400 degrees f. grease with shortening or spray with non-stick cooking spray one 8-inch ovenproof skillet or square pan. place in oven for 7 to 8 minutes or until hot. 2. combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. pour into hot skillet or pan. 3. bake at 400 degrees f for 17 to 22 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. double recipe: grease with shortening or spray with non-stick cooking spray one 10-1/2-inch ovenproof skillet or 9-inch square pan. place in oven for 7 to 8 minutes or until hot. prepare cornbread mix as directed above in basic recipe using 2 packages of mix, 1 cup milk and 2 eggs. bake at 400 degrees f for 17 to 22 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. muffins and cornsticks: lightly spray 6 to 8 muffin cups or cornstick pan with non-stick cooking spray. place in oven for 7 to 8 minutes or until hot. prepare batter as directed above in basic recipe. fill muffin cups or cornstick pan 2/3 full. bake at 375 degrees f for 16 to 19 minutes (directions developed using conventional ovens. ovens vary; cooking time may need to be adjusted) or until golden brown. please cook fully before enjoying.