Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

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.).
Most Helpful

This is a keeper, because it is so simple and easy. I did think it was a not quite sweet enough (funny how mahroon said it was too sweet, funny how people can have such different tastes;). But this recipe is worth keeping. THANKS

cynthia912 June 10, 2008

REALLY good recipe - I used all whole wheat flour and might cut the sugar by about a 1/2 cup next time, but it's a wonderful, convenient and frugal recipe - thx. for sharing it!

Mahroon November 06, 2007