Cornbread Mix
May 19, 2006 17:27:06 GMT -8
Post by carol on May 19, 2006 17:27:06 GMT -8
CORNBREAD MIX
1 c corn flour
1 c whole wheat flour
1/4 c Splenda Granular
1 tbsp baking powder
1/2 tsp salt
1 lg egg
1 c 1% light buttermilk
1 tbsp canola oil
Sift together all ingredients and store in a plastic bag, at room temperature.
Makes 1 package.
To use:
Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened shortening. Beat until smooth (about 1 minute with egg beater).
Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25 minutes or until knife inserted at the center comes out clean.
For muffins:
Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees for 15-20 minutes.
1 c corn flour
1 c whole wheat flour
1/4 c Splenda Granular
1 tbsp baking powder
1/2 tsp salt
1 lg egg
1 c 1% light buttermilk
1 tbsp canola oil
Sift together all ingredients and store in a plastic bag, at room temperature.
Makes 1 package.
To use:
Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened shortening. Beat until smooth (about 1 minute with egg beater).
Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25 minutes or until knife inserted at the center comes out clean.
For muffins:
Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees for 15-20 minutes.