DIY Old Fashioned Cornbread or Muffin Mix (recipe )
After having the weather at or above 100 for over a week in what has otherwise been a mild summer, it has finally cooled off a little here in Missouri. By cooled off, I mean low 80′s and that feels great after being hot and humid. I hadn’t done a food post for you guys in a little while, so I knew that I wanted to bake something. Now that it’s cool enough to turn the oven on, I’ve got a yummy post for you today! I had it written down on an old recipe card, so I don’t know where it came from originally, but I did find this recipe on food.com after a bit of a google search before posting this today.
The older I get, the more I am paying attention to the ingredients in boxed mixes. Looking at one of the popular mixes out there, you’ll find this:
INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, SALT, MONOCALCIUM PHOSPHATE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
I recognize some of those, but lard? Ew. I’d rather not. I bring to you today, a recipe for your own DIY cornbread mix. You know what’s in it because you put it in there yourself! Store it in jar with a tight lid or even a tupperware type container. I store mine in ziploc baggies. I write on them with a sharpie to label the date and what it is or sometimes I’ll stick a post it note on the bags. Either way, just make sure you label it. I made muffins this time, but you can also just make regular cornbread although if you do that, you may want to double the recipe (or more) and maybe add a splash more milk.
Ingredients for the Mix only:
- 1/2 cup Yellow Corn Meal
- 2/3 cup All purpose Flour
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons Canola or Vegetable Oil
Making the Mix:
- Mix together corn meal, flour, sugar, baking powder and salt. I used a fork to break up any clumps.
- Add in the oil and mix thoroughly to get out the lumps. I find that a whisk works well for this. Try to get this as smooth and lump free as you can.
- Once that’s done, you can put your mix in a container and store it away.
To make the Muffins (or bread). It will make 6 muffins.
Preheat your oven to 400 degrees
- 1/3 cup of milk
- 1 large egg
- Pour your mix in a bowl and add in the egg and milk. Mix just until it’s not lumpy.
- Let mix sit for 5-10 minutes.
- fill muffin cups 1/2 way full with batter.
- Bake for 15-18 minutes.
Enjoy your yummy, lard-free cornbread! Like this post? Please re-pin it on pinterest! Don’t forget, Craft Cravings is also on Facebook! Until next time, happy crafting!
Shared at the following lovely blogs:
- Good Tastes Tuesday: Simply Sherryl
- Hope in Every Season: Homemaking Party
- Adventures With Jude: Sunday Sharing Pinterest Party