Bats Recipe

Preheat oven to 425 degrees F. With cooking spray, coat two 15-1/2 x 10-1/2 x 1-in. jelly-roll pans.

In large bowl, combine cornmeal mix and sugar. In medium bowl, whisk milk,eggs, and oil. Pour into bowl with cornmeal mixture; stir until blended. Stir in remaining ngredients. Spread in prepared pans (about 3 cups batter per pan).

Bake 12 minutes, until wooden pick inserted into center comes out clean and edges are golden. Let cool in pans on wire rack 10 minutes. While bread is still in pans, using 4-in. bat-shaped cookie cutter, cut into 16 bats. Save scraps for eating (can be made 1 week ahead and frozen; thaw and reheat before serving).