Penguin Cornbread Mix Food

CORNBREAD MIX

Cornbread Mix image

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

Ingredients

4 cups all-purpose flour
1 tablespoon salt
2/3 cup sugar
1/4 cup baking powder
1 tablespoon baking soda
2 cups instant nonfat dry milk powder
4 1/2 cups yellow cornmeal
2 1/2 cups cornbread mix
1 egg
1 cup water
2 tablespoons butter or 2 tablespoons oil

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

CORNBREAD MIX

Cornbread Mix image

Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.

Provided by Taste of Home

Time 10m

Yield 9 servings per batch.

Number Of Ingredients 9

Ingredients

4-1/4 cups all-purpose flour
4 cups cornmeal
3/4 cup sugar
1/4 cup baking powder
1 to 2 teaspoons salt
1 cup shortening
ADDITIONAL INGREDIENTS:
1 large egg
1 cup milk

Steps:

In a large 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. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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