Stonewall Kitchen, Cornbread Mix, gluten-free, 16 oz (453.6 g)

Makes One 8-Inch Square Pan

From your pantry you will need ... 

• 1/3 cup vegetable or canola oil
• 1 large egg
• 1 cup milk 

For bread: Preheat oven to 400°F. Grease an 8-inch square pan with butter or coat with nonstick spray. Empty mix into a medium bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 20-22 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a rack for 3 minutes before removing from pan. Serve warm.

For muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a rack 3 minutes before removing from pan.