CORNBREAD MIX
Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.
Provided by Taste of Home
Time 10m
Yield 9 servings per batch.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE CORNBREAD MIX
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
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
CORNBREAD MIX
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts : Calories 487, Fat 5.1, SaturatedFat 1.9, Cholesterol 25.9, Sodium 1554.4, Carbohydrate 97.3, Fiber 5.1, Sugar 19.9, Protein 14.3
HOMEMADE CORNBREAD OR MUFFINS MIX
An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe.
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 16 cups mix
Number Of Ingredients 7
Steps:
- Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
- Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
- Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
- (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
- To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
- To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
- Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
- Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
- Stir just till batter is smooth (do not over beat).
- Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
- Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
- Makes 10 muffins.
Nutrition Facts : Calories 3159, Fat 309.6, SaturatedFat 77.2, Cholesterol 3, Sodium 750.7, Carbohydrate 92.3, Fiber 4.6, Sugar 20.7, Protein 14
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
RITA'S SELF-RISING CORNBREAD MIX
We went camping a lot with our family. I found that pre-mixed items worked so much better for us. Yet I also found that I liked using them at home as well. Also my food budget made difference on what kind of milk I used for this as well.
Provided by rlt11_NMC
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 5m
Yield 20
Number Of Ingredients 5
Steps:
- Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 58.7 g, Cholesterol 2 mg, Fat 1.1 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 713.6 mg, Sugar 6.1 g
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