Stonewall Kitchen : Cornbread Mix
There is a definitive geographical separation when it comes to making cornbread. There is even an annual National Cornbread Festival - that is how serious this bread is taken. This is Stonewall Kitchen's Northeast version, a tinge of sweetness mixed in with corn meal for soft textured bread that crumbles just perfectly into a hot bowl of chili.
- 1/3 cup oil, either vegetable or canola
- 1 egg
- 1 cup milk
Directions for bread: Preheat oven to 400℉. Grease an 8-inch square pan or spray with nonstick spray. Empty mix into medium-sized bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 25-28 minutes, until golden and a wooden pick comes out clean. Serve immediately.
Directions for muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes until golden. Cool on rack 3 minutes before removing from pan.
Nutritional Info for Cornbread Mix
Ingredients
Yellow Corn Meal, Malted Wheat Flour, Sugar, Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Sea Salt Contains: Wheat Contains Ingredients Produced with Genetic Engineering
Allergens
- WHEAT
Gluten Status
Gluten
Genetically Modified
Yes