Bob's Red Mill, Stone Ground Cornbread &amp Muffin Mix, 1 funt 8 uncji (680 g)

Classic cornbread

• 2 1/3 cups Bob's Red Mill® Cornbread & Muffin Mix
• 1 1/4 cups of water
• 1 egg
• 1/4 cup oil

Preheat oven to 350ºF. Generously grease an 8 x 8-inch pan. Place cornbread mixture in a large bowl. Add water, egg, and oil. Stir until blended and pour batter into prepared pan. Bake for 30 minutes, until golden brown. Makes 16 two-by-two-inch squares.

Full package

• 1 Pack Bob's Red Mill® Cornbread & Muffin Mix
• 2 1/2 cups of water
• 2 eggs
• 1/2 cup oil

Prepare batter as above and pour into a generously greased 9 x 13-inch pan. Bake at 350ºF for 30 minutes, until golden brown. Makes 24 approximately two-by-two-inch squares.

Cornbread muffins

Prepare batter as above. Line a standard muffin pan with paper baking cups or spray with unmarried cooking spray. Fill cups 3/4 full with batter. Bake at 400ºF for 15 minutes, until golden brown. Makes 12 cupcakes (24 with full packet).