8 cups flour
6 cups cornmeal
1 1/2 cups sugar
7 Tbls baking powder
2 Tbls salt
Mix well.
Pour into your storage container. Label your container with your instructions so when you grab it out of the cupboard you won't even need to look up directions ...saving you even more time! I simply used a recipe card and some strapping tape. (Classy, right?;)
Instructions to include:
Combine 2 cups mix with:
2 eggs
1 cup milk
1/4 cup melted butter
Bake at 400 degrees.
8×8 pan for 20-25 minutes
Muffins for 15-20 minutes
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This is all you will need to add to your dry mix!!
This recipe will make approximately eight 8×8 pans!!
Now, next time you need a quick batch of cornbread, it will take nearly zero effort! But sshhh....no one needs to know that! :)
Remember, cornbread does not need to be boring! Our favorite way to eat it is with some butter and real maple syrup for breakfast. Another fabulous way to enjoy it is to top with raspberries or strawberries and whipped cream...or add green chiles and cheese to the mix before baking. Lots of possibilities! Let me know if you have some creative ideas!
Great idea to have a quick cornbread mix without preservatives! Love homemade cornbread! :)
ReplyDeleteMe too! We just bought our cast iron pans too! I should try it in there!! :)
ReplyDeleteCan this be frozen?
ReplyDeleteCan you make this “without” sugar? Us in the South do not like sweet cornbread!
ReplyDeleteIt bakes well in cast iron pans
ReplyDeleteYou got that right
ReplyDelete