Cornbread Mix
"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."
photo by Derf2440
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
10 1/2 cups
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
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For Cornbread
- 2 1⁄2 cups cornbread mix
- 1 egg
- 1 cup water
- 2 tablespoons butter or 2 tablespoons oil
directions
- 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.
Questions & Replies
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How do I turn this awesome recipe into muffins? Ingredients and Directions please? I’m a newbie!
Reviews
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Excellent mix. I like to substitute 1 cup of dry buttermilk powder for 1 cup of the powdered milk and use 1/2 cup of sugar. Perfect Southern style cornbread! I'm also thinking about adding powdered eggs to the mix if I can work out the correct ratio... -
do I use self risng meal or plain
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This recipe was super delicious. Cornbread came out most and soft . This is a keeper. I did use all the ingredients but for the flour I use wheat flour and sugar use spledid that's only thing I change. Thank you so much for sharing this wonderful and delicoious Recipe God bless you! Thanks very graceful
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This is great! I'm doing homemade gift baskets for Christmas this year, and I'm pairing this with bags of homemade chili mix. This tastes a whole lot better than boxed cornbread, and it bakes beautifully. I like having this on hand at home, too. I like mine a little less sweet, so reducing the sugar is the only change I made. -
Very good, and thank you for sharing this one. I discovered that the 2.5 cups mix for a single batch will fit in a pint jar with a little persuasion. (I packed it down with the back of a spoon to get the last half cup of mix in) This will make it easier to label and store.
see 13 more reviews
Tweaks
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Excellent mix. I like to substitute 1 cup of dry buttermilk powder for 1 cup of the powdered milk and use 1/2 cup of sugar. Perfect Southern style cornbread! I'm also thinking about adding powdered eggs to the mix if I can work out the correct ratio...
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This made some of the best cornbread you can make. I was making this for Corn Bread Confetti Salad so I added 1 cup of cheddar cheese and a hot pepper to it, but I know it would be just as good as written. Now my oven has a mind of its own and after about 13 minutes it was golden brown, so I tented foil over it and baked for the full 25 minutes in my cast iron skillet, which is the only way to make cornbread, and it turned out perfect. Don't know if I'll use another corbread mix recipe or not. This is the best and very versital. Thanks Paula Update: I made this again today to have for my crockpot dressing and I used 1 cup buttermilk instead of the water and it was absolutely wonderful. thanks again Paula -
this is really easy to throw together and keep in the pantry. i followed the recipe for cornbread, very basic, but i can see this working well with added corn, cheeses, and maybe even milk instead of water- it will be fun experimenting with this mix.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
