More Mixes . . . Corn Bread Mix

Corn Bread Mix (similar to Jiffy® Corn Muffin Mix)
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
   1/2 cup yellow cornmeal
   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 egg
   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.

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