Posted by: marthabernie | January 12, 2014


It’s the time of year when I leave my slow cooker sitting out because I am always using it for something:  soup, stew, chili etc.  When I get a pot of something comforting together, I usually like to have hot rolls or cornbread to eat with it.  I keep pouches and boxes of cornbread/muffin mix in the house all the time–it’s just one of my staples because if I am not making muffins or bread, I am thickening it up for cornsticks or thinning it down for pancakes or waffles.  The following recipe uses the Betty Crocker 6.5 oz cornbread pouch.


1 6.5 pouch cornbread and muffin mix

1/3 cup milk

2 tablespoons butter or margarine, melted

1 egg

Heat oven to 425 degrees F.  Generously grease corn stick or other narrow molds with shortening.  Heat molds in oven about 5 minutes or until hot.  In a bowl, mix all ingredients with spoon until just moistened, the batter will be lumpy.  Fill hot molds about 2/3 full.  Bake 8 or 9 minutes or until golden brown.  Immediately remove corn sticks from molds.  Serve warm.

NOTE:  If you don’t have corn stick molds, you can always bake in a greased 8 inch round cake pan 10 to 12 minutes or until golden brown and cut into narrow wedges.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: