Contains: wheat, egg & milk. Processed on equipment that processes soy and tree nuts (pecans, almonds and coconut).

Instructions: Corn Bread (8 inches x 8 inches x 2 inches): 1. Preheat oven to 375 degrees F. 2. Spray bottom and sides of pan with non slick cooking spray. 3. In a mixing bowl, combine 1-1/2 cups water and 1 pouch of corn bread mix, mix until lumps disappear. 4. Pour batter into prepared pan. Batter will be thin. 5. bake at 375 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): 1. Preheat oven to 375 degrees. 2. Spray bottom and sides of muffin pan or place muffin liners in muffin pan. 3. In a mixing bowl. Combine 1-1/2 cups water and 1 pouch of corn bread mix. Mix until lumps disappear. 4. Fill muffin cups 3/4 full with batter. 5. Bake at 375 degrees F for 15-20 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Alternate Mixing Instructions: 1. Milk may be used in place of water at same ratio 1 to 1 (1-1/2 cup). 2. For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. 3. Preheat oven to 375 degrees F. 4. Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. 6. Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. Doing this will help prevent corn from settling to bottom of pan during baking. 7. Add 1 cup water into dry mix. 8. Pour batter into prepared per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.

Marie Callender's Gourmet Products Division