You'll need:
- 4 tablespoons melted butter*or oil
- 2 large eggs
- 1 1/4 cups milk
Baker's tip:
For zesty cornbread: Stir into batter a 4 oz can diced jalapeños (drained), an 8.5 oz can whole kernel sweet corn (drained), and 1 cup cheddar cheese. Sprinkle 1/2 cup shredded cheese over the top.
*To make non-dairy, use vegetable oil, and rice, soy, or almond milk.
Directions:
1. Preheat oven to 425°F. Grease pan of choice. For muffins, use greased paper liners in pans (if desired).
2. Whisk together butter or oil, eggs, and milk. Add mix, stirring to combine.
3. Pour batter into prepared pan and let rest for 10 minutes.
4. Bake as directed in chart, until top is golden, edges begin to pull away from pan, and toothpick inserted in center comes out clean. Cool 5 minutes before cutting. Serve warm.
Bake Times
- 12 Muffins - 13-15 Minutes
- 9' Round Pan - 20-25 Minutes
- 8' Square Pan - 20-25 Minutes
*To make non-dairy, use vegetable oil, and rice, soy, or almond milk
