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Corn Bread Mix Recipe
|Yellow cornmeal||5 Cup (80 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Non fat dry milk powder||2 Cup (32 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄3 Cup (5.33 tbs)|
|Shortening||1 1⁄4 Cup (20 tbs) (That Does Not Require Refrigeration)|
Serving size: Complete recipe
Calories 9880 Calories from Fat 2575
% Daily Value*
Total Fat 288 g443.3%
Saturated Fat 64.9 g324.4%
Trans Fat 33.7 g
Cholesterol 109.9 mg
Sodium 14795.7 mg616.5%
Total Carbohydrates 1545 g515%
Dietary Fiber 68.3 g273%
Sugars 471.1 g
Protein 276 g552.3%
Vitamin A Vitamin C 36.6%
Calcium 1148% Iron 343.5%
*Based on a 2000 Calorie diet
Cut in shortening till mixture resembles coarse crumbs.
Store in a covered airtight container up to six weeks.
Stir mix lightly before measuring.
To use, spoon mix lightly into measuring cup; level off with straight-edged knife.
Makes 15 cups.
Corn Bread (35 minutes): Preheat oven to 425°.
Stir Corn Bread Mix thoroughly.
Measure 2 1/2 cups mix; place in a bowl.
Beat together 2 eggs and 1 cup water or milk with a rotary beater.
Add to mix; beat with rotary beater till just smooth.
Pour into greased 9x9x2-inch baking pan.
Bake in 425° oven for 20 to 25 minutes.