Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Cornbread Mix




Source of Recipe


unknown


List of Ingredients




5 cups yellow cornmeal
5 cups flour
2 cups dry milk
1 cup sugar
1/2 cup brown sugar, packed
6 tablespoons baking powder
1 tablespoon salt
1 cup corn oil


Recipe



Stir first 7 ingredients together in large bowl.

Mix in corn oil until mixture is crumbly. Makes 15 cups.

Seal, label and use within 6 weeks. Can be stored up to 2 months in the refrigerator.

Use to make:

Corn and Pepper Pancakes
Jamtart Muffins
Cheese and Onion Muffins

Cheese and Onion Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Make Ahead Make-Ahead
Mixes Quick Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Corn Bread Mix CC
1 green onion -- finely sliced
1/8 teaspoon red pepper
2/3 cup reduced fat Cheddar cheese -- shredded
2/3 cup water
1 large egg -- beaten

Preheat oven to 400 degrees F.

Stir Corn Bread Mix before measuring into medium bowl.

Add next 3 ingredients. Make a well in center.

Pour water and beaten egg into well. Stir just to combine. Don't overmix. Spoon into 12 greased or lined muffin cups.

Bake 12 minutes.

Makes 12.


Corn and Pepper Pancakes

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Make Ahead Make-Ahead
Mixes Quick Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Corn Bread Mix CC
1/3 cup frozen corn -- cooked and drained
1/4 cup chopped red bell pepper
2 tablespoons sliced green onions
2 large eggs -- beaten
3/4 cup water
1 tablespoon corn oil

Stir Corn Bread Mix before measuring into medium bowl.

Add corn, red pepper and green onion. Stir. Make a well in center.

Pour beaten eggs and water into well. Stir just to combine.

Brush nonstick frying pan with about 1 tablespoon corn oil. Drop batter by 1/4 cup onto hot surface. Cook for 1 to 2 minutes. Turn over. Cook for 1 minute until golden. Lightly stir batter occasionally to redistribute vegetables. Brush surface with more cooking oil as needed. Serve hot. Makes 10 pancakes.

Jamtart Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Corn Bread Mix CC
3/4 cup light sour cream
1/3 cup water
1 large egg -- beaten
1/4 cup raspberry jam

Preheat oven to 375 degrees F.

Grease or line muffin cups with paper liners.

Stir Corn Bread Mix before measuring into medium bowl.

Combine next 3 ingredients in small bowl. Stir into corn bread mix until just moistened. Spoon batter into 12 greased or line cups.

Poke 1 teaspoon jam into center of each muffin.

Bake for 12 minutes.

Makes 12 muffins.

Baked muffins can be frozen for up to 3 months.