Marie Callender's Original Corn Bread Mix

Corn Bread (8 inches x 8 inches x 2inches): (1) Preheat oven to 375 degrees F. (2) Spray bottom and sides of pan with non slick cooking spray. (3) In a mixing bowl, combine 1-1/2 cups water and 1 pouch of corn bread mix, mix until lumps disappear. (4) Pour batter into prepared pan. Batter will be thin. (5) bake at 375 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): (1) Prettiest oven to 375 degrees. (2) Spray bottom and sides of muffin pan or place muffin liners in muffin pan. (3)In a mixing bowl. Combine 1-1/2 cups water and 1 pouch of corn bread mix. Mix until lumps disappear. (4) Fill muffin cups 3/4 full with batter. (5) Bake at 375 degrees F for 15-20 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Alternate Mixing Instructions: (1) Milk may be used in place of water at same ratio 1 to 1 (1-1/2 cup). (2) For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. (3) Preheat oven to 375 degrees F. (4) Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. (6) Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. Doing this will help prevent corn from settling to bottom of pan during baking. (7) Add 1 cup water into dry mix. (8) Pour batter into prepared per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.