honey moist cornbread mix

★★★★★ 1 Review
amyalusa avatar
By Amy Alusa
from Chico, CA

I am putting together a chapter of homemade mixes in a cookbook that I am working on. I wanted to include a corn bread mix, so I got my very favorite corn bread recipe and turned it into a mix. It still has to be stirred up and put together, but every little bit of time saved is a blessing. If you want to, when you make up mixes, in most cases you can use powdered eggs, and just add the amount of water it takes to re-constitute the eggs to the wet ingredients! For milk, you can use powdered non=fat milk the same way, unless you need a thicker more fatty milk for your recipe. Give this a try!

serves 9-12 servings
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For honey moist cornbread mix

  • FOR THE CORN BREAD MIX:
  • 2 c
    all-purpose flour
  • 2 c
    yellow corn meal
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    baking powder
  • 1 tsp
    salt
  • INGREDIENTS TO ADD TO THE MIX:
  • 2 c
    whipping cream or evaporated milk
  • 3/4 c
    honey
  • 4
    eggs, slightly beaten
  • 1/2 c
    butter flavored shortening, melted
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How To Make honey moist cornbread mix

  • 1
    Combine ingredients for the mix and sift or whisk together thoroughly, throughout. Pour into a Zip-Lock bag, and seal. Label the bag with the name of the mix, the Instructions (to make the mix, below) and the date you are packing it.
  • 2
    INSTRUCTIONS TO MAKE THE MIX: Shake up this bagged mix really well. Pour into a bowl and make a well in the center. Prepare a 9 x 17 inch pan or a jelly roll pan by spraying with vegetable spray. Preheat oven to: 400 degrees.
  • 3
    In another bowl, mix thoroughly: 4 eggs, slightly beaten 2 cups of whipping cream or evaporated milk 1/2 cup of honey 1/2 cup butter flavored shortening, melted
  • 4
    Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
  • 5
    Pour into the prepared pan, spreading batter as evenly as possible. Bake for 30-35 minutes or until golden brown and firm on top. Allow to sit until cool enough to serve.
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