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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread. Ingredients:
4 cups flour |
4 cups yellow cornmeal |
3 cups sugar |
5 tablespoons baking powder |
3 tablespoons salt |
1 2/3 cups powdered milk |
Directions:
1. Mix altogether well
2. Store in covered, airtight container.
3. TO USE:.
4. 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
5. Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).
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