Sweet Cornbread

Indians taught the early settlers how to prepare good food made with corn

Yield: 20 squares or 36 muffins

Ingredients

1	package	yellow cake mix (prepare batter as directed on package)

1	cup	yellow cornmeal

1	cup	flour

3	Tablespoons	granulated sugar

1	Tablespoon	baking powder

1/2	teaspoon	salt

1/3	cup	butter or margarine

1		egg

1	cup	milk

Directions:

Prepare cake mix according to directions on package and set batter aside.

In a large, separate bowl, combine dry ingredients and mix together. Cut in softened butter or margarine until blended well.

In a small bowl, beat egg and milk together and add to dry ingredients. Stir just until blended. Add cake batter to cornmeal mixture and blend thoroughly.

For cornbread squares: Add batter to 13x9 inch baking pan that has been sprayed with nonstick cooking spray and floured. Fill pan 2/3 to 3/4 full. (There will be a little extra batter left for muffins.)

Bake at 350 F. for 30 - 35 minutes.

For cornbread muffins: Add batter to muffin tins sprayed with nonstick cooking spray and floured or add batter to paper muffin cups. Bake at 350 F. for 18 to 23 minutes.

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