HOMEMADE CORNBREAD MIX
Fall is soup 'n' cornbread weather! This mix will keep for 6 months in your cabinet; and is so quick and easy to use! This makes approximately 5 batches of cornbread.
Provided by Wilmom
Categories Quick Breads
Time 35m
Yield 12 muffins, 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix altogether well
- Store in covered, airtight container.
- TO USE:.
- 2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil. Mix well.
- Pour into greased 9 x 9 pan or muffin cups. Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too! You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.).
Nutrition Facts : Calories 778, Fat 8.8, SaturatedFat 4.3, Cholesterol 23, Sodium 3038.7, Carbohydrate 161.7, Fiber 5.5, Sugar 76.2, Protein 16.4
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