
Preparation is easy: just add 1 cp water, 1 egg, 2 tbsp of oil. I followed the directions to the T and used a 12-cup muffin pan as suggested on the box. Instead of using liners, I greased the pan with butter.
The resulting muffins were OK. Tender, with a nice crumb and a satisfying grittiness that is the hallmark of cornbread. Still, I thought it was a tad dry and kind of blah tasting. I'll continue searching for a better cornbread mix.
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