Cornbread Mix
Servings 12 muffins
muffins
Cornbread is a classic side dish that goes great alongside baked beans or a big bowl of chili. Making your own is easy and having a jar ready to go will make it a ready-to-go recipe when the craving arrives!
Ingredients
- 1 ¼ Cup yellow cornmeal
- 1 Cup all-purpose flour
- 1/2 Cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Instructions
- Wash and dry a quart mixing jar, or quart-size plastic bag.
- Mix all the ingredients together and store them in the airtight container of your choice. See the notes below for instructions on how to use in recipes.
Notes
Storage: Store in an airtight container in a dark place for up to 6 months, or freeze and store for up to one year.
How To Make Skillet Cornbread: Lightly grease a 9" cast iron skillet or square baking pan. In a large bowl, mix together the cornbread mix, 1 cup milk, 1 large egg, and 1/4 cup melted butter. Pour into your prepared baking dish. Bake in a preheated 400˚ F oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
How to Make Cornbread Muffins: Grease bottoms only, or line, regular-sized muffin pan. In a large bowl, mix together the cornbread mix, 1 cup milk, 1 large egg, and 1/4 cup melted butter. Pour evenly into prepared muffin cups, filling each muffin cup 3/4 full. Bake in a preheated 400˚ F oven for 20-25 minutes.
To Use in a Recipe: Substitute the cornbread mix for a store-brand cornbread mix. Follow the recipe as directed.
Nutrition information does not reflect additional ingredients to make skillet cornbread or muffins.
Nutrition
Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 204mg | Potassium: 65mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.2IU | Calcium: 61mg | Iron: 1mg