Sweet Cornbread

In my past company this cornbread mix was a top seller.  It makes a lightly sweet and fluffy pan of cornbread that is sure to please everyone at the table.  

We’ve been known to eat the leftovers for breakfast the next day, drizzled with a little honey butter!  
(find the blend for this recipe in the Breads eCookbook)


1 Sweet Cornbread Mix  (recipe in the soups eCookbook Here) (or 2 scant** cups of the bulk blend)
2 eggs
½ cup milk
½ stick butter

**NOTE: one single mix is not quite 2 full cups of blend, so fill your 1 cup measure just barely below the fill line and repeat to get 2 scant cups for the recipe)


  1. Preheat oven to 350 and prepare an 8 or 9 inch baking pan with nonstick spray.
  2. Place all ingredients in a mixing bowl and stir to blend (do not over stir)
  3. Pour into prepared pan and bake for 20-25 minutes, depending on the size of the pan you are using (8” bakes longer, 9” bakes shorter)

If you purchased this packaged mix from my former company as the Texas Cornbread Mix, that package made a 9x13 sized pan.  This is the smaller version of that recipe.  If you want the 9x13 pan, double the portion of dry mix blend, milk and butter but still use only 2 eggs.  

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