Friday, March 13, 2009


Cornbread is such a wonderful accompaniment to warm homemade soups and chilies. We like to serve it with honey butter.

Cornbread Mix

4 cups all-purpose flour
4 cups yellow cornmeal
2 cups instant nonfat milk powder or dry buttermilk powder
2/3 cup granulated sugar
4 Tbl baking powder
1 Tbl salt
1 Tbl baking soda

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 10 cups corn bread mix.

Corn Bread

1 egg, beaten
1/2 cup water
2 Tbl butter, melted (I used 2 Tbl oil)
1-1/4 cups corn bread mix

Preheat oven to 425 F. Butter a 5" x 3" loaf pan. In a bowl beat together egg, water, and butter. Stir in corn bread mix until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes. Makes 1 loaf.


1 recipe of the above corn bread
1 box Jiffy yellow cake mix*** + ingredients called for on back of box

Combine the corn bread batter with prepared cake batter. Place in 8" x 8" cake pan and follow the directions on the cake mix box for baking, keeping in mind it will need more time to cook since it's twice as much batter.

***If you'd rather, you can use 1/2 box of Pillsbury/Betty Crocker/Store brand/etc. yellow cake mix, or use the whole box of cake mix and double the cornbread recipe. Just be sure to use a bigger pan if you double it!

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