Recipe

Cornmeal (cornbread) Mix Recipe

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Ingredients

Directions

Step #1 Sift dry ingredients together until well mixed.
Step #2 Cut in fat until well mixed.
Step #3 Place in a glass jar.
Step #4 Keep tightly closed in a cool place.
Step #5 Mixture will keep for 1 to 6 months on the shelf in dry weather.
Step #6 In hot & humid weather, store this in the refrigerator.
Step #7 Cornmeal Muffins-Grease 8 medium-size muffin c.
Step #8 Combine 2-1/4 c Cornmeal Mix, 2/3 c water & 1 beaten egg.
Step #9 Stir just enough to moisten dry ingredients.
Step #10 Fill muffin c 2/3 full.
Step #11 Bake at 425F degrees F for about 20 mins.
Step #12 Makes 8.
Step #13 Cornmeal Biscuits-Add about 1/2 c water to 2 c Cornmeal Mix to make a soft dough.
Step #14 Drop by tbspfuls onto a greased baking sheet.
Step #15 Bake at 425F degrees F for 12 mins.
Step #16 Makes 12 biscuits.
Step #17 Cornbread-Combine 4 1/2 c Cornmeal Mix, 2 beaten eggs & 1 1/3 c water.
Step #18 Stir just enough to moisten dry ingredients.
Step #19 Pour into a greased pan, about 8 inches square.
Step #20 Bake at 425F degrees F for about 25 mins.
Step #21 Serves 12.
Step #22 Blueberry Cornbread-Add 1 c fresh or partially-thawed frozen blueberries to Cornbread batter & mix carefully.
Step #23 Bake as directed.
Step #24 Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese & sesame seed.
Step #25 Bake as directed.
Enjoy the Cornmeal (Cornbread) Mix recipe