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Steps
1
Heat oven to 350°F. Grease 2 (18x12-inch) pans with shortening or spray with cooking spray.
2
In separate medium bowls, make cornbread batter and cake batter as directed on pouch and box. Pour both batters into large bowl; beat with electric mixer on medium speed until combined. Pour evenly into pans.
3
Bake 20 minutes or until lightly browned.
4
Cut each pan into 6 rows by 4 rows. Serve with your favorite chili or soup.
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This makes a lot of cornbread. You can always freeze one pan for another meal.
Tastes great with a smear of butter and a drizzle of honey!
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Nutrition Facts are not available for this recipe
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