Yield: 20 squares or 36 muffins
Prepare cake mix according to directions on package and set batter aside.
In a large, separate bowl, combine dry ingredients and mix together. Cut in softened butter or margarine until blended well.
In a small bowl, beat egg and milk together and add to dry ingredients. Stir just until blended. Add cake batter to cornmeal mixture and blend thoroughly.
For cornbread squares: Add batter to 13x9 inch baking pan that has been sprayed with nonstick cooking spray and floured. Fill pan 2/3 to 3/4 full. (There will be a little extra batter left for muffins.)
Bake at 350 F. for 30 - 35 minutes.
For cornbread muffins: Add batter to muffin tins sprayed with nonstick cooking spray and floured or add batter to paper muffin cups. Bake at 350 F. for 18 to 23 minutes.
Please note that some ingredients and brands may not be available in every store.