Martha White Cornbread & Muffin Mix Cott Cntry

You Will Need: 3/4 cup water. 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. If using cast iron, Place greased skillet in oven for 7 to 8 minutes or until hot. 2. Combine cornbread mix and water in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 400 degrees F for 16 to 20 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Tips: For Southern egg bread, prepare and bake cornbread as directed above in basic recipe except reduce water to 2/3 cup and add 1 egg. Double Recipe: Grease with shortening or spray with non-stick cooking spray one 10-1/2-inch ovenproof skillet or 9-inch square pan. If using cast iron, place greased skillet in oven for 7 to 8 minutes or until hot. Prepare cornbread mix as directed above in basic recipe using 2 packages of mix and 1-1/2 cups water. Bake at 400 degrees F for 16 to 20 minutes (Directions developed using conventional ovens. Ovens vary; baking 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 to 425 degrees F for 15 to 18 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown.