Instructions: Preheat: well greased 8 or 10 inch heavy skillet in 425 F. oven. Or, grease an 8 x 8 x 2 inch baking pan.

Bake in 425 oven for:
25 to 30 min. 8 inch skillet

20 to 25 min. 10 inch skillet

25 to 30 min. 8 x 8 x 2 inch pan

Remove from pan and serve.

Makes 8 servings.

For Muffins: Fill greased muffin cups 2/3 full. Bake at 425 F. for 20 - 25 minutes.

Makes about 16.

For Corn Sticks: Preheat well-greased heavy corn stick pans. Fill almost full. Bake at 425 F. for 12 to 18 minutes.

Makes 16 to 18 sticks.

For richer cornbread: Substitute 1/2 cup melted butter or margarine for 1/4 cup vegetable oil or melted shortening.

For Low Cholesterol Corn Bread: Use 1-1/4 to 1-1/2 cusp skim milk, 1/4 cup vegetable oil and substitute 1/4 cup no cholesterol egg product for 1 egg.

Mix and bake as directed.

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