Prep 15 mins
Cook 25 mins
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.
- 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.
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...
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.