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!
prep time10 Min
cook time25 Min
Ingredients For honey moist cornbread mix
FOR THE CORN BREAD MIX:
yellow corn meal
INGREDIENTS TO ADD TO THE MIX:
whipping cream or evaporated milk
eggs, slightly beaten
butter flavored shortening, melted
How To Make honey moist cornbread mix
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.
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.
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
Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!