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California Cornbread Mix

Course Bread
Cuisine American
Keyword baking mix gift, cornbread mix, cornbread muffins, homemade cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
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

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.