1 cup yellow corn
1 cup flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
Preheat oven to
425 degrees. Pour contents of jar into a large bowl. Add 1
egg, 1 c milk, 4 tbsp softened butter. Using a mixer, combine
for about 1 minute. Pour batter into a greased 8x8x2"
baking pan. Bake for 20-25 minutes or until toothpick inserted
in center is clean. Or for muffins, pour batter into greased
muffin pan, filling each about 2/3 full of cornbread batter.
Bake for 15-20 minutes.