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.