- 8-inch baking pan or muffin tin
- paper muffin cups (optional)
- bowl
- measuring cup
- measuring spoons
- mixing spoon
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- Preheat oven to 400¡F.
- Lightly grease baking pan or muffin cups (or use paper muffin cups).
- Mix 1 cup water and egg (or reconstituted dried egg) thoroughly.
- Put cornmeal mix in bowl. Add liquid ingredients to cornmeal mix and stir until dry ingredients are just moistened. Batter will be lumpy.
- Pour into pan. If using muffin cups, fill each cup to about 2/3 full.
- Bake until edges are browned and center is firm, about 25 minutes for cornbread. Bake muffins about 15 to 20 minutes.
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