Cornbread Recipe With Cornmeal Mix Food

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a bowl and whisk until thoroughly blended.
• Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
• Gather the ingredients.
• Heat the oven to 425 F (220 C/Gas 7).
• Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
• Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
• In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
• Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
• Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
• Serve warm and enjoy!

AUNT LUCILLE'S MEXICAN CORNBREAD

Steps:

• Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese.
• In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients. Add the sour cream and stir with a spatula until all the dry ingredients are incorporated.
• Pour the batter into the prepared baking dish and bake for 40 minutes, until lightly golden brown and a pick inserted in the center comes out clean.
• Cool for a few minutes before cutting into squares.

SELF-RISING CORNMEAL MIX

Steps:

• Mix together the corn meal, flour, baking powder and salt.
• Use as directed in your recipe.

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 SOUTHERN CORNBREAD (EASY AND HOMEMADE)

Steps:

• Preheat oven to 400 degrees.
• Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
• Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
• Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
• While the skillet is hot, pour the mixture into the cast iron skillet.
• Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
• I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
• A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.

SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet.
• If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
• Transfer the skillet from the stove top to the hot oven.
• Bake 25-30 minutes or until golden and set.

HOMEMADE CORNBREAD MIX

Steps:

• Place all the ingredients in a bag. I will make 5 to 10 at a time. Make sure you write "Cornbread Mix" on the bags. Then store in your pantry.
• To bake your cornbread:
• Add 1 egg, 1 cup milk, and 1/3 cup vegetable oil to your mix.
• Bake in 400 degree oven for 20 to 25 minutes.

CORNBREAD JAR MIX

Steps:

• Sift ingredients together and put into a bag.
• Label: Put dry ingredients into mixing bowl.
• In small bowl, combine 1 cup water, 1 egg, and 1/3 cup oil.
• Stir into dry ingredients and mix well.
• Pour into a well-buttered pie plate.
• Bake at 425 degrees for 25 minutes, or until golden.

SIMPLE SKILLET CORNBREAD

Steps:

• Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
• In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
• Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
• Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
• Serve warm and freeze the leftovers for a rainy day!