Cornbread Mix
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A big-batch dry cornbread mix with flour, cornmeal, sugar and shortening. One batch makes four pans of cornbread or muffins.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 cup sugar
- 4 tablespoons baking powder
- 1 cup shortening
- 4 cups yellow cornmeal
Equipment
- mixing bowl
- 9×9-inch pan
- muffin pan
- zip-top bags
Directions
- Stir the flour, salt, sugar, baking powder, shortening, and cornmeal together in a large bowl.
- Mix until the shortening is spread evenly.
- Keep in zip-top bags or an airtight container.
Notes
One batch: 2 1/2 cups cornbread mix, 1 lightly beaten egg, 1 1/4 cups milk. Preheat oven to 425°F; grease an 8-inch square pan or muffin pan. Add egg and milk to the mix; stir until just blended. Pour into pan or cups. Bake about 25 minutes for an 8-inch pan; muffins take less time.
Storage: dry mix up to 3 months airtight in a cool, dry place. Baked cornbread refrigerated 3 to 4 days or frozen up to 3 months.
Storage: dry mix up to 3 months airtight in a cool, dry place. Baked cornbread refrigerated 3 to 4 days or frozen up to 3 months.
Nutrition
Serving: 144g | Calories: 362kcal | Carbohydrates: 52g | Protein: 7.7g | Fat: 14g | Saturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 695mg | Potassium: 192mg | Fiber: 2.5g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 0mg | Calcium: 242mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 5 servings from 1/4 of the mix with 1 lightly beaten egg, 1 1/4 cups milk; shortening counted as vegetable shortening, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
