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    MYO Homemade Corn Bread Mix


    Source of Recipe


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    List of Ingredients




    6 cup All-purpose flour
    6 cup Cornmeal
    2 cup Non-fat dry milk powder
    1 cup Sugar
    1/3 cup Baking powder
    2 tsp Salt
    1 1/2 cup Shortening that does NOT Require
    refrigeration
    MAKES: 16 Cups

    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. Suggested
    to
    give mix as gifts along with baking instructions and
    perhaps
    a fancy muffin pan. From 'Better Homes and Gardens
    Special
    Interest Publications - Holiday Cooking' - 1995.




 

 

 


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