CORNMEAL MIX CORNBREAD RECIPE RECIPES

Name: Cornbread Mix
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 1/2 cups
Ingredients: 4 cups all-purpose flour; 1 tablespoon salt; 2/3 cup sugar; 1/4 cup baking powder; 1 tablespoon baking soda; 2 cups instant nonfat dry milk powder; 4 1/2 cups yellow cornmeal; 2 1/2 cups cornbread mix; 1 egg; 1 cup water; 2 tablespoons butter or 2 tablespoons oil

CORNBREAD MIX RECIPE - FOOD.COM

Cornbread Mix Recipe - Food.com image

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

Ingredients

4 cups all-purpose flour
1 tablespoon salt
2/3 cup sugar
1/4 cup baking powder
1 tablespoon baking soda
2 cups instant nonfat dry milk powder
4 1/2 cups yellow cornmeal
2 1/2 cups cornbread mix
1 egg
1 cup water
2 tablespoons butter or 2 tablespoons oil

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

CAST-IRON SKILLET CORNBREAD RECIPE | BON APPéTIT

Cast-Iron Skillet Cornbread Recipe | Bon Appétit image

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.

Provided by Hillstone Restaurant Group

Yield 8 Servings

Number Of Ingredients 13

Ingredients

1¼ cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chiles, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray
A 10-inch cast-iron skillet (measured from the rim)

Steps:

Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

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