CORNBREAD MIX RECIPE RECIPES
CORNBREAD MIX RECIPE - FOOD.COM
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 10 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts : Calories 487, FatContent 5.1, SaturatedFatContent 1.9, CholesterolContent 25.9, SodiumContent 1554.4, CarbohydrateContent 97.3, FiberContent 5.1, SugarContent 19.9, ProteinContent 14.3
REAL CORN CORNBREAD (WITH JIFFY MIX) RECIPE - FOOD.COM
I love this recipe because it tastes homemade but it's a cinch to make. It's also a great base recipe that can be easily customized to fit your family's tastes.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
- Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
- **This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
Nutrition Facts : Calories 343.2, FatContent 14.7, SaturatedFatContent 6, CholesterolContent 65.3, SodiumContent 761.1, CarbohydrateContent 46.3, FiberContent 4, SugarContent 2, ProteinContent 7.2
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