California Cornbread Mix
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A simple dry mix of baking mix, cornmeal, sugar and baking powder, kept in an airtight container. Add eggs, milk and melted butter to bake an 8-inch pan or 12 muffins.
Ingredients
- 2 cups Bisquick-type baking mix
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
Equipment
- mixing bowl
- airtight jar
- 8-inch round pan
- muffin pan
Directions
- Stir the baking mix, cornmeal, sugar, and baking powder together in a large glass or ceramic bowl.
- Mix until evenly blended.
- Move to an airtight container and label it with the baking directions.
Notes
To bake: the full container of mix, 2 eggs, 1 cup milk, 1/2 cup butter, melted. Preheat oven to 350°F; grease an 8-inch pan or 12 muffin cups. Put the mix in a bowl, add eggs, milk, and melted butter, and blend until smooth. 8-inch pan: bake about 30 minutes. Muffins: 15 to 22 minutes. Done when top is lightly golden and center springs back. Cool slightly before slicing.
Storage: dry mix airtight in a cool, dry place up to 3 months. Cornbread 1 to 2 days at room temperature, 3 to 4 days refrigerated, up to 2 months frozen.
Nutrition
Serving: 73g | Calories: 217kcal | Carbohydrates: 28g | Protein: 4.1g | Fat: 9.9g | Saturated Fat: 5.7g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 421mg | Potassium: 94mg | Fiber: 1g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 0mg | Calcium: 166mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 eggs, 1 cup milk, 1/2 cup butter, melted; cornmeal counted as yellow cornmeal, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
