Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: directions. preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking pan. place the muffin mix a large mixing bowl. stir in the milk and egg. mix in the cream corn and sugar. pour batter into prepared pan. bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Target recipe: in a bowl, combine the dry ingredients; cut in shortening until crumbly. store in an airtight container in a cool dry place or in the freezer for up to 6 months. to use: stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy). pour into a greased 8-in. square baking pan. bake at 425f for 20-25 minutes or until bread tests done.