I have to add a note here: Cornbread is best when baked in a hot cast iron skillet. Put about two tablespoons of fat (oil, lard, etc.) in the skillet and put in the oven at 400 degrees F. while you are mixing the cornbread. When the skillet is hot, pour in the batter. You'll see a heavy crust immediately begin to form. This is southern-style cornbread. Also note that lots of folk from the south do not like sugar in their cornbread.
My DH liked these a lot - went great with the ham and beans on a rainy night. I increased the salt to 4 tsp. and increased the shortening to 2 cups, which made the corn muffins moist and delicious. Having this mix on hand will be very nice indeed...thanks, Steve!
I made two separate cornbread recipes tonight for my family and they were both good. This was seemed to be the favorite.
My 3 year old grandson helped me mix this up one day. Although he didn't like the end result, thinking it was going to be a sweet muffin...I did! Thanks for sharing!
Excellent mix for corn bread, or muffins! As we don't get the mix sold here in Finland, I have to fix my own and am very pleased to find basic recipes like this, to help me out. This cornbread turned out to be just perfect, nicely moist but crunchy top, rather sweet and not very salty. Actually, I ended up adding more and more salt as I was cooking with the mix and tasting it... for every 2 cup portion, which I suppose is the standard mix box size, there is only 1/8 tsp salt and in our opinion that is way too little. I was adding and adding , until there was nearly 1 tsp of salt for the 2 cups of mix. For the whole lot that would be scary amount of 8 tsp of salt. But, right enough, salt is easy to add, but impossible to reduce, once it's there, so go carefully.