1 (15 oz.) pkg. corn bread mix
2 tbsp. sugar (if you like sweet corn bread)
1/4 c. grated Parmesan cheese
1/2 tsp. celery seed
1/2 c. white table wine
1 egg, beaten
2 tbsp. melted butter

While mixing the corn-bread batter, heat lightly greased 8-inch square pan or 1 1/2 quart casserole in oven. In mixing bowl combine corn-bread mix with sugar, cheese and celery seed. Measure wine, add enough milk to equal liquid measurement given on corn-bread mix package; combine wine, milk, beaten egg and melted butter.

Add at once to cornmeal mix and stir until just combined. Pour into heated baking pan or casserole; bake in a 425 degree oven 30 to 35 minutes, or until bread tests done in center. Serve warm. Makes 8 to 9 servings.