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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Breads Eggs Dairy American Mexican Southern United States Easy Beginner Cook Muffins Rolls Biscuits Eggs Dietary Inexpensive Quick Breads Number Of Servings

Cornmeal Cornbread Mix

I found this recipe on recipe gold mine (recipegoldmine.com) after a request from another zaar member for a cornbread mix similar to jiffy brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (tupperware/ziploc bag) in the fridge.

Steps

Sift dry ingredients together until well mixed.
Cut in fat until well blended.
Place in a glass jar.
Keep tightly closed in a cool place.
Mixture will keep for 1 to 6 months on the shelf in dry weather.
In hot and humid weather , store in the refrigerator.
Cornmeal muffins-grease 8 medium-size muffin cups.
Combine 2-1 / 4 cups cornmeal mix , 2 / 3 cup water and 1 beaten egg.
Stir just enough to moisten dry ingredients.
Fill muffin cups 2 / 3 full.
Bake at 425 degrees f for about 20 minutes.
Makes 8.
Cornmeal biscuits-add about 1 / 2 cup water to 2 cups cornmeal mix to make a soft dough.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 425 degrees f for 12 minutes.
Makes 12 biscuits.
Cornbread-combine 4 1 / 2 cups cornmeal mix , 2 beaten eggs and 1 1 / 3 cups water.
Stir just enough to moisten dry ingredients.
Pour into a greased pan , about 8 inches square.
Bake at 425 degrees f for about 25 minutes.
Serves 12.
Blueberry cornbread-add 1 cup fresh or pa.

Ingredients

flour, cornmeal, nonfat dry milk powder, granulated sugar, baking powder, salt, shortening