This is my favorite cornbread mix so far, so much that I actually order it online since I can't find it locally. I make a couple batches of it a month since it freezes well. I always make it in a muffin tin (you do need to cook it for longer than it says in the tin though; closer to the instructions for the 8x8 baking dish) and then reheat individual muffins in the microwave from frozen for two minutes at half power. The result is as good as any non-gluten-free cornbread I've ever had. It is really easy to make since it only requires eggs, butter, sugar, and water and it creates a thin enough batter that you only need a whisk. Most importantly, it works with my food intolerances (low FODMAP) and I don't react to it. To the executives overseeing this product, please do not change this recipe to save a few pennies. There are so few mixes and ready-made products I can eat and I'd be genuinely devastated if I had to take this one off the list.
