Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Corn Bread Mix
7 c. Flour
5 c. Cornmeal
2 c. Sugar
3 c. Dry Milk
3/4 c. Baking Powder
To make Corn Bread or Muffins
1-1/4 c. Mix
1 Egg
1/2 c. Buttermilk
2 T. Butter melted
Bake 350, 8X8 pan 20 min, for higher bread double recipe and bake for 40 min.
Homemade "Jiffy" Cornbread Mix
Found on Recipelion
* ½ cup yellow cornmeal
* ⅔ cup all-purpose flour
* 1 Tbsp baking powder
* 3 Tbsp sugar
* ¼ tsp salt
* 2 Tbsp sunflower or vegetable oil
Instructions
1. Mix all ingredients together. Keep for about a week in a glass jar in your refrigerator or store in zip-lock bags in your freezer.
Jiffy Cornbread Mix
Found on NellsOldFashionRecipes
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
To make muffins add 1 egg 1/3 cup milk Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, Preheat oven to 400F, spray muffin pan with non-stick cooking spray. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake at 350 for 15 to 20 minutes.
To make muffins add 1 egg 1/3 cup milk Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, Preheat oven to 400F, spray muffin pan with non-stick cooking spray. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake at 350 for 15 to 20 minutes.
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