INSTANT CORNBREAD MIX RECIPES

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INSTANT STUFFING MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME



Instant Stuffing Mix Recipe: How to Make It - Taste of Home image

"I assemble this mix when I want to save bread that's starting to get stale," comments Darlene Brenden from her home in Salem, Oregon. "This nicely seasoned stuffing is great with any type of poultry and costs a fraction of the store-bought version."

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings per batch.

Number Of Ingredients 10

1/2 cup plus 1 tablespoon dried celery flakes
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
2 tablespoons chicken bouillon granules
1-1/2 teaspoons poultry seasoning
3/4 teaspoon rubbed sage
10-1/2 cups dried bread cubes (about 24 slices) or unseasoned croutons
ADDITIONAL INGREDIENTS:
1 cup water
2 tablespoons butter

Steps:

  • In a small resealable plastic bag, combine the first six ingredients; mix well. Place the bread cubes in a large resealable plastic bag; add the small seasoning bag. Store in a cool, dry place for up to 1 year. Yield: 3 batches., To prepare stuffing: In a large saucepan, combine water, butter and 1/3 cup seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from the heat. Add 3-1/2 cups bread cubes; stir just to moisten. Cover and let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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

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

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