With our easy cornbread mix recipe, you can make fresh muffins and quick breads without hydrogenated fats and preservatives. Mix the dry ingredients and store in the pantry for up to three months and eat fresh whenever you want.

Ingredients:-

3 large eggs
Refined flour 1 1/2 cup
Milk 1 1/2 cup
1 1/2 cups corn flour, stone ground
Sugar 1/4 cup
Vegetable oil 1/2 cup
Baking soda 3/4 teaspoon, baking powder 1 1/2 tablespoon
1 tsp kosher salt

Method:-

1.Combine flour, cornmeal, sugar, baking powder, salt, and baking soda. Place in a tightly sealed container. Store in a cool, dry place for up to 3 months.

2.Preheat oven to 400°F. Pour mixture into large bowl. Combine milk, oil, and eggs.
3.Pour the batter into a greased baking dish. Bake as directed. Let cool slightly before serving.

Cooking Time :-

3.- mini muffin tin (makes 45): 10-12 minutes
– standard muffin tin (makes 15): 12-15 minutes
– 10-inch cast iron skillet: 25-30 minutes
– 8×8-inch baking dish: 30-35 minutes
– 8×4-inch loaf pan: 55-60 minutes (if If it browns too quickly, cover with foil.