Mix-It-Up Monday - Cornbread in minutes!
This one is really yummy and really simple to put together. Since the oil (in this case, melted butter) is added when you prepare it, you don't have to worry a lot about shelf life. The fact that it's really tasty helps there too - we are eating cornbread on a regular basis! Once again, this recipe comes from the book Make a Mix by Eliason, Harward and Westover.
Just mix all that together, label and store. To use the mix, all you do is measure and mix, bake and eat!
We like ours with a crispy crust, so I heat a cast-iron skillet (a small one), add a little oil, and pour.
Because the pan was hot when I added the mix, the baking time is short - 10-15 minutes in a 400 degree oven.
Yum!
The next time I make this I plan to make it as corn muffins, with craisins and toasted pecans added to the batter. Doesn't that sound tasty for breakfast? We really like this mix, and we hope you do too!
Making (kitchen) life easier, one mix at a time,
-Laura at TenThingsFarm
Comments
Sounds like a good mix, think I will make some and use my new buttermilk powder. Usually you don't use baking soda unless you are using buttermilk, but then, I don't know if it's that important.
Made some of the chili seasoning mix and will try it later.
Love to all, Mom
XO,
-me
If you like the 'corn cake' that northerners like, check out the recipe that money saving mom recently put up. It is much sweeter and has less corn meal.
: )
Since we never put any sugar in our cornbread when I was a kid, I like it sort of sweet, but not too, so I put about 1/2 cup of sugar in the mix. Also, half flour and half meal is how we always made cornbread. That is in Western Ky.
We also always cooked it in cast iron which you get "smokin" hot before you pour it in (Mrs. Levada).
Also, make very thin batter and cook like pancakes and eat like pancakes and it is really good for breakfast.
Hope we all enjoy.
Love, Laura's Mom