HOMEMADE CORNBREAD MIX
See how to make homemade cornbread mix. It is so easy to make and will save you 50% or more than store bought. Plus this cornbread tastes better too.
Provided by Eating on a Dime
Categories Side Dish
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 191 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 209 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
HOMEMADE CORNBREAD MIX
Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread.
Provided by Wilmom
Categories Quick Breads
Time 35m
Yield 12 muffins, 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix altogether well
- Store in covered, airtight container.
- TO USE:.
- 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
- Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).
Nutrition Facts : Calories 778, Fat 8.8, SaturatedFat 4.3, Cholesterol 23, Sodium 3038.7, Carbohydrate 161.7, Fiber 5.5, Sugar 76.2, Protein 16.4
CORNBREAD STUFFING
"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 8 to 10 servings (plus extra herb butter)
Number Of Ingredients 13
Steps:
- Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
- Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
CORNBREAD MIX
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10 1/2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487, Fat 5.1, SaturatedFat 1.9, Cholesterol 25.9, Sodium 1554.4, Carbohydrate 97.3, Fiber 5.1, Sugar 19.9, Protein 14.3
HOMEMADE CORNBREAD OR MUFFINS MIX
An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe.
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 16 cups mix
Number Of Ingredients 7
Steps:
- Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
- Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
- Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
- (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
- To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
- To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
- Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
- Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
- Stir just till batter is smooth (do not over beat).
- Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
- Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
- Makes 10 muffins.
Nutrition Facts : Calories 3159, Fat 309.6, SaturatedFat 77.2, Cholesterol 3, Sodium 750.7, Carbohydrate 92.3, Fiber 4.6, Sugar 20.7, Protein 14
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
CORNBREAD MIX
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Quick Breads
Time 35m
Yield 5 batches (10 cups total dry weight)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1269.8, Fat 48.3, SaturatedFat 12.3, Cholesterol 44, Sodium 1411.2, Carbohydrate 191.1, Fiber 10, Sugar 30.9, Protein 21.8
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