Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the milk, butter, and eggs. Add the contents of the jar, and stir until just mixed. Do not overstir. Pour the batter into a greased 9-inch-round cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Cool completely before cutting into wedges. Serve immediately, or store in an airtight container for up to 1 week.
This _Golden Cornbread recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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