Makes: 1 1/2 cups of mix equivalent to one 8.5 oz. box of muffin mix that makes 6 muffins
Dry Mix Ingredients:
2/3 cup all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
Wet Ingredients (to be added to dry mix)
2 tablespoons vegetable oil
1/3 cup milk
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with spoon.
2. Use immediately or store in air-tight container for later use.
When ready to make muffins or cornbread:
1. Preheat oven to 400°.
2. Stir in vegetable oil and mix until dry mixture is smooth and lumps are gone.Add egg and milk; mix well.
3. For muffins: Fill 6 greased muffin tins half full of batter and bake 15 to 20 minutes. Or, for mini-muffins fill 18 tins with 1 tablespoon of batter; bake about 10 to 12 minutes.
For cornbread: Pour batter into a greased 8” square pan. Bake for 20 to 25 minutes.
For “Cast Iron” Cornbread: Grease a 9” or 10” cast iron skillet, and put it in a
preheated 450° oven for 5 minutes. Pour the batter into the heated cast iron skillet; bake
for about 20 minutes. The top of the cornbread should be golden-brown, and the bread
should slightly pull away from the sides of the pan. Let cool for 10 minutes before
trying to cut and serve.