Trying to do 2014 from Scratch so far has been fairly successful. I’ve purchased a few “non ingredient” items this month but about 80% less then normal.
I’ve tried a couple of the base Mixes I intended to make so far, and this one will definitely be staple in my kitchen.
I love cornbread, and have an excellent recipe I’ve been using for years… but this one takes 80% less time to make, and tastes just as good. It produces moist cornbread that isn’t too crumbly and you can bake it into muffins or in a pan cut in to squares.
4 Cups All Purpose Flour
1 Tablespoon Salt
3/4 Cups Sugar
1/4 Cup baking powder
4 1/2 Cups cornmeal (make sure you get finely ground stuff rather then stone milled med ground our your cornbread will be very crunchy… I’ve made that mistake before)
1 Cup Shortening
Mix all dry ingredients together and stir. Mix shortening in with pastry cutter till it’s evenly distributed and resembles little crumbs.
Makes about 10 1/2 Cups of mix, that will last 10-12 weeks in an airtight container in your cupboard.
To use the mix add 2 1/2 Cups cornmeal mix with 1 egg and 1 1/4 Cup Milk. Mix together till smooth. Bake at 425 for 15-20 min
Alternatively to regular muffins or cornbread, you could use this cornmeal mixture poured over tomatoes, hamburger and peppers for a casserole
or add in scrambled eggs (cooked), Cooked bacon pieces, and peppers and make breakfast cornbread muffins… or sausage… or cheese…
Again this is a base mix, so you can be creative and add most anything to the mix to fancy it up.