Fleischmanns Baking Mix Cornbread

Easy as stir & bake! Included: Cornbread mix. What you Need: 2/3 cup milk. 1/3 cup butter or margarine, melted, 1 egg. Real Simple Directions: 1. Stir. 2. Bake. Preheat oven to 375 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray and set aside. Combine cornbread mix, 1/2 cup milk, 1/2 cup butter OR margarine (melted) and egg in a large mixing bowl with a spoon. Stir until all ingredients are moistened. Pour batter into prepared pan. Place baking pan in preheated oven and bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Remove and place on wire rack. Let cool 5 minutes before serving. For Cornbread Muffins: Cornbread mix yields 12 standard muffins or 24 mini muffins. Mix as directed above. Fill muffin tins full and then bake 14 to 16 minutes for standard muffins, 11-13 minutes for mini muffins or until a wooden pick inserted comes out clean. For A Mexican Flair! Stir in 1 cup drained Mexican canned corn, 3/4 cup Mexican cheese blend and 1/2 cup crumbled bacon. For a spicy cornbread, stir in 3/4 cup sharp shredded cheddar cheese, 2 tablespoons chopped jalapeno peppers and 1/4 teaspoon cayenne pepper. Skillet Style Southern Cornbread: Heat a 9-inch cast iron skillet over high heat for 2 minutes. Add cup butter or margarine; tilt the pan to swirl the butter until completely melted, coating the bottom and sides OR melt butter in skillet placed in oven during preheating. Add melted butter to the cornbread mix according to directions. Pour batter in the heated skillet and bake. Do not eat raw batter.