Cornbread DIY dry mix

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!

The recipe

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

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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

Servings 12 cups (2.5 kg) of dry mix

Calories 91kcal

Metric - US Customary

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.

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Sodium: 64mg | Fiber: 2g | Sugar: 1g

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.