Homemade Cornbread Mix

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“Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread.”
READY IN:
35mins
SERVES:
9
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix altogether well
  2. Store in covered, airtight container.
  3. TO USE:
  4. 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
  5. Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).

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