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| Cornbread w/butter and honey |
Corn Bread Mix
4 C. unbleached flour
4 C. yellow cornmeal
2 C. nonfat dry milk (or buttermilk powder or milk powder substitute)
1 C. sugar
1/2 C. baking powder
1 Tbsp. baking soda
2 tsp. salt
Combine all ingredients in a bowl and stir with wire whisk. Store in airtight container.
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| Ingredients layered in bowl |
When I am making my mixes, I usually put the flour on the bottom and then add the other ingredients in piles on top, it makes it easier to see what I have already put in the bowl.
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| Mixed ingredients |
To make:
1 egg, beaten
1/2 C. water
2 Tbsp. oil
1 1/4 C. cornbread mix
Preheat oven to 425 degrees. Mix egg, water and oil. Add cornbread mix and stir to combine. Place batter in greased 8" x 8" pan and bake for 12-15 minutes, until golden brown.
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| baked cornbread |
* Use this batter to make homemade corndogs. Add a pinch of dry mustard and 1/4 C. (approx.) more cornbread mix to make a stiff batter. Place hotdogs on skewers, dip in cornbread mix to completely coat and deep fry in 2-3 inches of hot oil until golden brown. Drain on paper towels.
Very good! Thank you so much! I'll mix some up and try it out. :)
ReplyDeleteIt is really good with some creamed corn mixed in too. If you like it spicy you could add some jalapenos. Enjoy!
ReplyDeleteIt worked wonderfully! I'll try it with the creamed corn and maybe even the jalapenos... :).
ReplyDeleteJust found this on Pinterest, it was helpful. Makes a TON of mix. My cornbread came out more "fluffy" and cake-like than I'm used to. With that being said, it was still good with chili and the next morning I had some for breakfast with strawberries on top. I might keep it in the oven a few minutes under the recommended time next time I make it as well.
ReplyDeleteIs this cornbread sweet? I like a sweet one, just wondering if I should add more sugar. I love jiffy but would love to make my own. Also, is there an expiration date for mixes?
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ReplyDeleteJust baked this and it was fantastic! I love the texture way more than store bought mix. This is going to be in my recipe book for years :) thanks!
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