From the kitchen of One Perfect Bite...I was asked to post the recipe I used to prepare the cornbread mix I talked about last weekend, and I am happy to do that. It originally came from the book, Make-A-Mix Cookery. The mix makes four pans of cornbread, and it will keep for several months if it's stored in a cool dry place. One small warning is needed. This makes a Yankee-style cornbread that is far less sweet than its southern counterpart, and I suspect it will disappoint those who have a sweet tooth more demanding than my own. That being said, I keep this on hand for cottage weekends and I'll make a batch of it for visiting grandchildren who use it to prepare cornbread for breakfast without adult assistance. I make a few minor changes when I reconstitute the mix for cornbread. I use 3 tablespoons of butter rather than the two suggested in the recipe. You could also add an additional tablespoon of sugar if you'd like your cornbread on the sweet side. Both the mix and the cornbread are simple to make, and it's great to have the mix on hand when you have had a busy day and need to get dinner on the table quickly. While this may not end up being your favorite cornbread recipe, it is serviceable and you know exactly what has gone into it. Stores are flooded with mixes that have ingredient lists that sound like the periodic table, so I avoid them whenever I can. If, at any point this summer, you find yourself in a kitchen that is barely serviceable, mixes like this one are a godsend. I do hope you'll give it a try. Here is how the mix and the quick bread are made.
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.
Homemade Cornbread Mix and Cornbread ...from the kitchen of One Perfect Bite courtesy of Make-A-Mix Cookery
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 cup water
2 tablespoons butter or 2 tablespoons oil
1) To make cornbread mix: Combine flour, sugar, salt, baking powder, baking soda, milk powder and yellow cornmeal in a large bowl. Whisk or sift thoroughly. (I sift 3 times to assure even distribution of ingredients). Put in a large airtight container, label, store in a cool dry place for up to 10 to 12 weeks.
2) To make cornbread: Preheat oven to 425 degrees F. Lightly oil an 8-inch square pan or round cast iron pan. Combine mix, egg, water and oil in a medium bowl. Spread batter in pan and bake about 25 minutes or until golden brown. If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting batter into a hot cast iron pan helps to create a golden brown crust.
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