Homemade Jiffy Cornbread Mix (no lard)

[Guest guest]

Homemade Jiffy Cornbread Mix (no lard)

 

4 cups flour

4 cups cornmeal

2 cups nonfat dry milk

3/4 cup sugar

1/4 cup baking powder

1 tsp. salt

 

Put all ingredients in a large bowl and mix with hands, lifting

mixture and letting it fall through fingers.

Store in an airtight container in a cool dry place.

Makes 9-1/2 cups .

 

Use for the following recipes:

 

Use For Corn Bread:

Melt 1/4 cup margarine in 8 " square pan while preheating oven to

425F.

Beat 1 egg and 1 cup water in mixing bowl until blended.

Add 2-1/3 cup Mix and the melted butter. Stir just to blend.

Pour into pan and bake about 20 minutes.

 

Use For Muffins:

Prepare batter as for corn bread and spoon into greased muffin tins.

 

Use For Cheese Corn Bread:

After turning corn Bread batter into pan , sprinkle with shredded

cheddar Cheese and sesame seeds.

 

 

 

 

 

 

[Guest guest]

Has anyone experimented with this to remove the milk powder? I'd like to make

it vegan. Any thoughts?

Sandy

 

, Fawnette Larson <yogiyogabear

wrote:

>

> Homemade Jiffy Cornbread Mix (no lard)

>  

> 4 cups flour

> 4 cups cornmeal

> 2 cups nonfat dry milk

> 3/4 cup sugar

> 1/4 cup baking powder

> 1 tsp. salt

>

> Put all ingredients in a large bowl and mix with hands, lifting

> mixture and letting it fall through fingers.

> Store in an airtight container in a cool dry place.

> Makes 9-1/2 cups .

>

> Use for the following recipes:

>

> Use For Corn Bread:

> Melt 1/4 cup margarine in 8 " square pan while preheating oven to

> 425F.

> Beat 1 egg and 1 cup water in mixing bowl until blended.

> Add 2-1/3 cup Mix and the melted butter. Stir just to blend.

> Pour into pan and bake about 20 minutes.

>

> Use For Muffins:

> Prepare batter as for corn bread and spoon into greased muffin tins.

>

> Use For Cheese Corn Bread:

> After turning corn Bread batter into pan , sprinkle with shredded

> cheddar Cheese and sesame seeds.

>

>

>

>

>

>

[Guest guest]

I think you could leave the powdered milk out of the recipe then when you are

making portion to cook, add in enough soy milk or almond milk...whatever you

prefer, to make it the right consistency as regular cornbread batter and bake.

Nancy C.

 

 

 

Has anyone experimented with this to remove the milk powder? I'd like to make

it vegan. Any thoughts?

Sandy

 

, Fawnette Larson <yogiyogabear

wrote:

>

> Homemade Jiffy Cornbread Mix (no lard)

>

> 4 cups flour

> 4 cups cornmeal

> 2 cups nonfat dry milk

> 3/4 cup sugar

> 1/4 cup baking powder

> 1 tsp. salt

[Guest guest]

You can buy Better than Milk powder. It's powdered soy milk and very handy to

have on hand for lots of things. Whole Foods carries it.

 

Michelle in NV

 

 

, " Nancy Curtis " <nancihank wrote:

>

> I think you could leave the powdered milk out of the recipe then when you

are making portion to cook, add in enough soy milk or almond milk...whatever you

prefer, to make it the right consistency as regular cornbread batter and bake.

> Nancy C.

>

>

>

> Has anyone experimented with this to remove the milk powder? I'd like to

make it vegan. Any thoughts?

> Sandy

>

> , Fawnette Larson <yogiyogabear@>

wrote:

> >

> > Homemade Jiffy Cornbread Mix (no lard)

> >

> > 4 cups flour

> > 4 cups cornmeal

> > 2 cups nonfat dry milk

> > 3/4 cup sugar

> > 1/4 cup baking powder

> > 1 tsp. salt

>

[Guest guest]

I use soy or rice milk and egg substitute and it tastes

exactly like regular corn bread.