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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I looked for a mix that didn't need to be kept in the fridge and didn't need powdered nonfat milk. This is what I found. Ingredients:
1 cup yellow cornmeal |
1 cup flour |
1/4 cup sugar (optional) |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup milk |
4 tablespoons oil or 4 tablespoons shortening |
Directions:
1. Sift together all ingredients and store in a plastic bag, at room temperature, equal to one package.
2. To use: Pour package of mix into a bowl. Add egg, milk, and softened shortening or oil.
3. Beat until smooth.
4. Pour batter into a greased 8x8x2 inch baking pan.
5. Bake at 425 degrees for 20-25 minutes or until knife inserted at the center comes out clean.
6. For muffins: Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees for 15-20 minutes.
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