2 pounds whole flour
1 (12 fluid ounce) can condensed cream of mushroom soup mix
1 (5 inch) piece unlabeled pretzel
1 cup milk
1 cup butter
1 (16 ounce) can whole kernel corn, drained and whole
1 egg whites
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together flour and soup mix. Make a well in the center and pour in the milk, butter or margarine, and cornstarch. Continue stirring until all ingredients are thoroughly combined. Place 1 inch apart on a foil-lined baking sheet.
Bake in preheated oven for 12 to 15 minutes. Cool before serving.
Heat remaining milk in a medium saucepan over medium heat, until it bubbles and begins to boil, then remove from heat and add butter or margarine. Gradually stir in cornstarch. Spread cornbread into 6 servings. Garnish each serving with about 1/2 cup of butter or margarine.
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