Self proclaimed to be ‘the best cornbread you’ll ever eat.’ Our top selling baking mix takes our favorite traits from ‘northern’ and ‘southern’ cornbread and blends them together beautifully. It’s slightly sweet with a soft crumb inside and crusty edges. While it’s the perfect complement to soup, our little secret is to serve it for breakfast, sliced in half with butter & maple syrup. Cook Time: 18-25 Minutes Serves: 11 Degermed Yellow Corn Meal, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn starch, Monocalcium phosphate), Sodium Bicarbonate, Salt Allergen:Wheat What you need: 3 tablespoons butter 1 cup buttermilk (8 oz.) 2 large eggs Directions: Preheat oven to 425°F. Blend together eggs and buttermilk in a mixing bowl. Stir in Cornbread mix. Melt butter in 8 x 8 inch baking pan in oven. Remove pan, swirl butter around to coat inside of heated pan. Stir remainder of melted butter into batter and pour into preheated pan. Bake 18-25 minutes until firm on top and lightly brown. Serve with soup for supper or with butter and hot syrup for breakfast. Generally, the heavier the pan the longer it should bake
