Cornbread #3, mix, w/2 recipes
Source of Recipe
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Cornbread #3, mix, w/2 recipes
4 cups all purpose flour
4 cups yellow cornmeal
2 cups instant nonfat mile powder or dry buttermilk powder
2/3 cup granulated sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
In a large bowl, combine all ingredients.
Stir with a wire whisk until evenly distribyuted.
Pour into a 10 cup container with a tight fitting lid.
Label with contents and date and store in a cool dry place.
Use within 10-12 weeks.
Cornbread baked in a glass, cast iron or a dark metal pan develops a
golden brown crust.
. . . . .
Recipes:
- Corn Bread
1 egg
1/2 cup water
2 tablespoons butter, melted
1 1/4 cups corn bread mix
Preheat oven to 425F butter a 5 x 3 loaf pan.
In a bowl beat together egg, water, and butter, stir
in mix until moistened.
Batter will be lumpy.
Pour into prepared pan.
Bake 20-25 minutes.
- Corn Dogs
Vegetable oil for frying
4 frankfurters
1/4 cup corn bread mix
2 tablespoons all purpose flour
1/8 teaspoon dry mustard
pinch of paprika
1 egg, slightly beaten
1 tablespoon water
Pour oil 2 - 3 inches deep in a medium size heavy saucepan.
Heat.
Dry frankfurters with paper towels, set aside.
In a pie plate, combine corn bread mix, flour, dry mustard,
and paprika.
Stir in egg and water until throughly combined.
Batter will be stiff.
Roll frankfurters in batter covering completely.
Using tongs to lower into hot oil.
Turning once, fry until golden - 2 - 3 minutes.
Drain on paper towels.
Makes 4.
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