Cornbread Mix Recipes

COPYCAT JIFFY CORNBREAD MIX

Steps:

• Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps.
• f a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe.
• Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Fill muffin tins 2/3 full. Bake 15-20 minutes. (Makes 6 muffins.)
• Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Pour batter into greased 8-inch square pan. Bake 20 - 25 minutes.

CORNBREAD MIX

Steps:

• 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.

HOMEMADE CORNBREAD MIX

Steps:

• Place all the ingredients in a bag. I will make 5 to 10 at a time. Make sure you write "Cornbread Mix" on the bags. Then store in your pantry.
• To bake your cornbread:
• Add 1 egg, 1 cup milk, and 1/3 cup vegetable oil to your mix.
• Bake in 400 degree oven for 20 to 25 minutes.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

CORNBREAD

Steps:

• Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
• In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
• Mix in the egg, milk and oil until well combined.
• MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
• Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Allow to cool fully on a rack before cutting and serving.

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a bowl and whisk until thoroughly blended.
• Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
• Gather the ingredients.
• Heat the oven to 425 F (220 C/Gas 7).
• Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
• Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
• In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
• Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
• Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
• Serve warm and enjoy!

CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup cupcake pan with 2-inch baking cups
• Add all ingredients to a stand mixer starting with the dry cornbread. Start mixing on the slowest speed until the mixture reaches a semi-liquid consistency about 3 to 5 minutes. Increase mixing speed to medium and continue mixing until the mixture reaches a uniform liquid consistency (note: some corn kernels will remain visible). The "pancake batter" cornbread mixture is now ready for baking. Fill baking cups 2/3 full. We use an ice cream scooper for measuring and to help extract the corn kernels.
• Bake for 25 minutes in a preheated oven or until outer edge of muffin is golden brown. The muffins can be baked a couple of minutes longer to increase the golden brown color to cover the entire top of the muffin. Enjoy with your favorite BBQ sauce or as is, butter is rarely requested!

MARIE CALLENDER'S CORNBREAD RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottoms and sides of 2 (8-inch) pans generously with butter.
• In a large bowl, sift together the Bisquick, sugar, and baking powder. Add the cornmeal and whisk to combine.
• In a separate bowl, whisk together the eggs, milk, and melted butter.
• Pour the egg mixture into the bowl of dry ingredients. Whisk it together just until combined. Lumps are okay.
• Pour the batter into the greased pans. Bake the cornbread for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Let the cornbread cool slightly on a wire rack for 15 minutes. Slice it into squares, serve, and enjoy!