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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