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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I found this recipe on Recipe Gold Mine ( ) after a request from another Zaar member for a cornbread mix similar to Jiffy Brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (Tupperware/Ziploc bag) in the fridge. Ingredients:
4 cups flour |
4 cups cornmeal |
1 1/2 cups nonfat dry milk powder |
2/3 cup granulated sugar (optional) |
1/4 cup baking powder |
2 teaspoons salt |
1 1/2 cups shortening |
Directions:
1. Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.
2. Cornmeal Muffins-Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.
3. Cornmeal Biscuits-Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.
4. Cornbread-Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.
5. Blueberry Cornbread-Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.
6. Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.
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