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Corn Bread Mix Recipe
Corn Bread Mix Recipe photo by Taste of Home
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Donna Smith of Victor, New York always keeps a plastic bag of this corn bread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:45 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 45 servings

Ingredients

  • 4-1/4 cups all-purpose flour
  • 4 cups cornmeal
  • 3/4 cup sugar
  • 1/4 cup baking powder
  • 1 to 2 teaspoons salt
  • 1 cup shortening
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup milk

Nutritional Facts

1 serving (1 each) equals 145 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total).
  2. To prepared corn bread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done. Yield: 9 servings per batch.
Originally published as Corn Bread Mix in Quick Cooking May/June 1998, p60

Nutritional Facts

1 serving (1 each) equals 145 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

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