Ingredients for Homemade Cornbread Or Muffins Mix
- 4 cups all-purpose flour
- 2 cups fine cornmeal
- 1/2 cup nonfat dry milk powder
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening
- 3/4 teaspoon dried herbs or spices (optional)
- 1 large egg
- 3/4 cup water
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How to Make Homemade Cornbread Or Muffins Mix
- In a large bowl, whisk together 4 cups all-purpose flour, 2 cups fine cornmeal, 1/2 cup nonfat dry milk powder, 1 cup granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- Cut in 1 cup vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
- Store the mix in an airtight container at room temperature for up to 6 weeks.
- To make cornbread or muffins, lightly spoon 2 cups of mix into a measuring cup and level with a straight edge.
- Grease an 8x8x2 inch baking pan or 10 (2 1/2-inch) muffin cups.
- In a large bowl, combine 2 cups of the cornbread mix with 3/4 teaspoon of your choice of dried herbs or spices (basil, thyme, chives, chili powder, poultry seasoning, or a combination).
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 large egg and 3/4 cup water.
- Pour the wet ingredients into the well and stir gently until just combined. Do not overmix.
- Pour batter into the prepared pan or muffin cups, filling each 3/4 full.
- Bake in a preheated 425°F (220°C) oven for 20-25 minutes for cornbread, or 15-18 minutes for muffins, or until a toothpick inserted into the center comes out clean and golden brown.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
82g
Fat
386g
Carbs
30g
