Cornbread Mix Food

CORNBREAD MIX

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.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CORNBREAD MIX

Steps:

• In a bowl, combine the dry ingredients; cut in shortening until crumbly.
• Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
• To use: Stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy).
• Pour into a greased 8-in. square baking pan.
• Bake at 425F for 20-25 minutes or until bread tests done.

CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup cupcake pan with 2-inch baking cups
• Add all ingredients to a stand mixer starting with the dry cornbread. Start mixing on the slowest speed until the mixture reaches a semi-liquid consistency about 3 to 5 minutes. Increase mixing speed to medium and continue mixing until the mixture reaches a uniform liquid consistency (note: some corn kernels will remain visible). The "pancake batter" cornbread mixture is now ready for baking. Fill baking cups 2/3 full. We use an ice cream scooper for measuring and to help extract the corn kernels.
• Bake for 25 minutes in a preheated oven or until outer edge of muffin is golden brown. The muffins can be baked a couple of minutes longer to increase the golden brown color to cover the entire top of the muffin. Enjoy with your favorite BBQ sauce or as is, butter is rarely requested!

DALLAS' MEXICAN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.

CAST IRON CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
• Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

CORNBREAD

Steps:

• Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
• Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
• Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

CORNBREAD

Steps:

• Preheat oven to 425°F; grease bottom & sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside.
• In a medium mixing bowl stir together the dry ingredients.
• Make a well in the center of the dry mixture, set aside.
• In another bowl combine the eggs, milk, and oil.
• Add egg mixture all at once to dry mixture.
• Stir just till moistened.
• Spoon batter into pan.
• Bake for 20-25 minutes, till a toothpick inserted near center comes out clean.
• Cool on a wire rack.

CORNBREAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
• Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
• Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.