Homemade Cornbread Mix
Source of Recipe
2 Dollar Complete Meals
List of Ingredients
6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 t Salt
1 1/2 c Shortening that does NOT Require
refrigeration
Recipe
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 tsp 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
overbeat). Pour
batter
into prepared pan or spoon into prepared muffin cups,
filling each
3/4 full.
Bake in a 425 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 servings or 10 muffins.
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