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Ingredients
Directions
- Makes 2 c. dry mix
- Combine flour, cornmeal, sugar, baking pwdr and salt. Store indefinitely in an airtight container at room temperature.
- To make cornbread: Preheat oven to 425 degrees. Combine 1 1/2 c. dry mix, 1 egg, 1 c. lowfat milk and 1/4 c. oil. Mix ingredients till just blended. Pour into greased muffin tins or possibly an 8-by-8-inch pan. Bake 18 min for muffins and 20 to 24 min for the pan.
- Makes 12 muffins.
- Tips:* Store homemade mixes in airtight, moisture-proof containers or possibly in resealable freezer bags. Swedberg prefers lowfat sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.
- * Mixes containing shortening or possibly bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.
- * An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.
- * Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or possibly a small square of paper taped to the container.
- * Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 942 | |
| Calories from Fat 22 | 2% |
| Total Fat 2.65g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3688mg | 154% |
| Potassium 256mg | 7% |
| Total Carbs 208.3g | 56% |
| Dietary Fiber 6.6g | 22% |
| Sugars 51.61g | 34% |
| Protein 18.68g | 30% |
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