Name: Cornbread dry mix
Prep time: 10 min
Total time: 10 min
Ingredients: 1.5 kg cornmeal ((8 cups)); 250 g whole wheat flour ((or wheat germ. 2 cups)); 200 g buttermilk powder ((1 cup)); 2 teaspoons baking soda; 4 teaspoons salt ((or salt sub)); 4 teaspoons baking powder; 4 tablespoons brown sugar; 4 tablespoons dried egg ((or egg replacer))

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This is a DIY mix for cornbread.

This mix is great to have on hand when you are hungry and want a healthy accompaniment to a meal, or want a snack, fast!

It’s really low-calorie and low-fat, but still moist.

As usual with cornbread, best served hot!

Contents hide

1 The recipe
2 Cornbread dry mix
- 2.1 Ingredients
- 2.2 Instructions
3 Usage notes
4 Recipe source
5 Cooking with canning
6 Nutrition

The recipe

Yield: 12 cups / 2.5 kg of dry mix. Enough for 12 x half-dozen batches of muffins

5 from 1 vote

Cornbread dry mix

A low-sugar, low-salt DIY mix for cornbread -- very healthy and economical!

Course Dry Mix

Cuisine American

Keyword Bread

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Yield 12 cups (2.5 kg) of dry mix

Calories 91 kcal

Ingredients

1.5 kg cornmeal (8 cups)
250 g whole wheat flour (or wheat germ. 2 cups)
200 g buttermilk powder (1 cup)
2 teaspoons baking soda
4 teaspoons salt (or salt sub)
4 teaspoons baking powder
4 tablespoons brown sugar
4 tablespoons dried egg (or egg replacer)

Metric - US Customary

Instructions

Mix all ingredients well.
Stored in a sealed container, jar or bag in a cool, dark place.

Usage notes

To make 6 muffins: Take 200 g (1 cup) of mix. Put mix in bowl, make well in middle. Add 175 ml (¾ cup / 6 oz) of water, and 1 tbsp oil. Stir just to blend thoroughly. Divide amongst greased muffin tins or ungreased silicon muffin cups. Bake: 20 to 25 minutes at 175 C / 350 F, or until a skewer comes out clean in middle.

To make cornbread: Take 400 g (2 cups) of mix. Put mix in bowl, make well in middle. Add 350 ml (1 ½ cups / 12 oz) of water, and 2 tbsp oil. Stir just to blend thoroughly. Pour into greased 20 cm / 20 cm (8 x 8 inch) pan Bake: 35 to 45 minutes at 175 C / 350 F, or until a skewer comes out clean in middle.

Options:

If you need it to stay a bit moister, longer, then either add an extra tbsp oil or 50 g ( ½ cup / 2 oz) of finely-grated carrot (half a medium-sized carrot.)
Try reducing water to 125 ml (½ cup / 4 oz) and adding ¼ cup (4 tablespoons) fat-free sour cream for a “cakier”, less-crumbly crumb.
You can use wheat germ instead of whole wheat flour.
Instead of oil, you could use melted butter, margarine or shortening.

Recipe source

Based on the cornbread recipe in: Robertson, Laurel, Carol Flanders and Bronwen Godfrey. Laurel’s Kitchen. Petaluma, California: Nilgiri Press. 1983. Page 170.

Cooking with canning

Fiesta cornbread casserole

Tamale casserole

Nutrition

Per 1 muffin (50 g / 2 oz / one -sixth of a batch made up)

(Based on using Herbamare Sodium – Free salt sub.)

81 calories, 64 mg sodium
Weight Watchers PointsPlus®: 2 points+ per muffin (3 SmartPoints)

Nutrition info provided by MyFitnessPal.

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.