Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CORN BREAD MIX




Source of Recipe


My files


List of Ingredients




4 cups flour
4 cups yellow cornmeal
2 cups instant nonfat milk powder OR dry buttermilk powder
2/3 cups sugar
4 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon baking soda

Recipe



In a large bowl, combine all ingredients until evenly distributed. Pour into a 10 cup container with a tight-fitting lid (or several smaller containers, if you're giving it away!). Store in cool, dry place. If stored properly, will keep up to 3 months. Makes about 10 cups of mix.

RECIPE USING MIX:

1 egg, beaten
½ cup water
2 Tablespoons melted butter
1¼ cups CORN BREAD MIX

Preheat oven to 425°. Butter a 5"x 3" loaf pan.

Beat the egg, water and butter together. Stir in the corn bread mix, until moistened. (The batter will still be kind of lumpy). Pour into prepared pan. Bake 20-25 minutes, or until it tests done.