Cornbread in iron skillet, piece served

Pancake mix contains the basic ingredients for making quick breads. Cornbread, like pancakes, is a type of quick bread since it does not use yeast as a leavening agent. Combining the pancake mix with cornmeal for your cornbread will produce a lighter, more bread-like cornbread than using cornmeal alone. Use any type of pancake mix available: whole wheat, regular or buttermilk.

Spray the inside of the baking pan with cooking spray.

Preheat the oven to 350 degrees Fahrenheit.

Combine the pancake mix, cornmeal and baking powder in a bowl.

Mix together the milk, oil, eggs and optional corn in a separate bowl.

Stir the liquid ingredients into the cornmeal and pancake mix until thoroughly combined. Do not stir until smooth, any lumps left will cook out.

Pour the batter into the baking pan and bake at 350 degrees Fahrenheit for 28 to 32 minutes or until a knife inserted into the middle comes out clean. Serve warm.