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.
- 4 cups flour
- 4 cups yellow cornmeal
- 3 cups sugar
- 5 tablespoons baking powder
- 3 tablespoons salt
- 1 2⁄3 cups powdered milk
- Mix altogether well
- Store in covered, airtight container.
- TO USE:.
- 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
- 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.).
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
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!