Cornmeal Cornbread Mix Recipes

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HOMEMADE CORNBREAD MIX



Homemade Cornbread Mix image

See how to make homemade cornbread mix. It is so easy to make and will save you 50% or more than store bought. Plus this cornbread tastes better too.

Provided by Eating on a Dime

Categories     Side Dish

Time 5m

Number Of Ingredients 5

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon salt
3 teaspoons baking powder

Steps:

  • Place all the ingredients in a bag. I will make 5 to 10 at a time. Make sure you write "Cornbread Mix" on the bags. Then store in your pantry.
  • To bake your cornbread:
  • Add 1 egg, 1 cup milk, and 1/3 cup vegetable oil to your mix.
  • Bake in 400 degree oven for 20 to 25 minutes.

Nutrition Facts : Calories 191 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 209 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CORNMEAL (CORNBREAD) MIX



Cornmeal (Cornbread) Mix image

I found this recipe on Recipe Gold Mine (recipegoldmine.com) after a request from another Zaar member for a cornbread mix similar to Jiffy Brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (Tupperware/Ziploc bag) in the fridge.

Provided by Chef TotalFark

Categories     Quick Breads

Time 30m

Yield 40 muffins, 40 serving(s)

Number Of Ingredients 7

4 cups flour
4 cups cornmeal
1 1/2 cups nonfat dry milk powder
2/3 cup granulated sugar (optional)
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups shortening

Steps:

  • Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.
  • Cornmeal Muffins-Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.
  • Cornmeal Biscuits-Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.
  • Cornbread-Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.
  • Blueberry Cornbread-Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.
  • Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.

Nutrition Facts : Calories 174.5, Fat 8.3, SaturatedFat 2, Cholesterol 0.9, Sodium 253.8, Carbohydrate 21.6, Fiber 1.2, Sugar 2.5, Protein 3.9

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