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Cornbread & Variations

Yield:- 8x8x2-inch pan.

Ingredients:-
2 cups Basic Formula Mix (do not pack)
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1 egg, beaten
1 cup sour milk OR 1cup milk with 1 tbsp vinegar

Directions:-
Blend mix, cornmeal, sugar and soda. Add the combined milk and egg. Stir quickly and vigorously until just mixed.
Pour batter into the greased pan.
Bake at 425ºF about 30 minutes.

VARIATIONS:-

Cornbread Muffins:-
Yield:-12 muffins.
Pour cornbread batter into greased muffin pans
Bake at 425ºF for about 20 minutes.

Sausage Cornbread:-
Yield:-6 servings.
Bake 1 pound breakfast sausage in a pan in a moderately hot (400ºF) 0ven for 15 minutes.
Line bottom of 7x11-inch pan with heavily greased paper. Arrange drained sausage in pan. Pour 1 recipe Cornbread over sausage.
Bake at 425ºF for 30 minutes.
Turn upside down on a hot platter. Remove paper. Serve hot with sausage gravy, jelly or syrup.