Sweet Cornbread
A fluffy and lightly sweet cornbread. A perfect balance to any flavorful soup, stew or chili dish.
Equipment
- 1 8-9 inch baking dish
- 1 mixing bowl
- 1 spoon, spatula or whisk
- 1 measuring spoons and cup
- quart sized sealable freezer bags if making individual dry mixes
- gallon sized sealable container if making the bulk dry mix blend.
Ingredients
SINGLE RECIPE DRY INGREDIENTS (to make cornbread recipe or to bag as a premade mix)
- 6 tablespoons sugar
- 1 cup biscuit mix
- ¼ cup yellow cornmeal
- 1 ½ teaspoons baking powder
- 2 tablespoons flour
BULK BLEND DRY INGREDIENTS (to make a bulk blend of the dry mix equal to 8 individual mixes)
- 3 cups sugar
- 8 cups biscuit mix
- 2 cups yellow cornmeal
- 3 tablespoons + 1 teaspoon baking powder
- 1 cup flour
TO MAKE THE CORNBREAD (to be added to the dry ingredients, a premade mix, or 2 scant cups of the bulk blend)
- ½ stick butter melted
- 2 eggs
- ½ cup milk
Instructions
MAKE A MIX
- If making individual premade mixes - just add the single portion dry ingredients to a sealable bag or other airtight container. If making the bulk version, place all of the ingredients in a very large mixing bowl. Using a whisk blend the powder mixture thoroughly, scraping sides and pulling up from the bottom. When you think you have blended it completely, keep blending for a few more minutes just to be sure! The finished bulk blend will fill a gallon sized container.
MAKE THE CORNBREAD
- Preheat oven to 350 and prepare an 8 or 9 inch baking pan with nonstick spray.
- Place all ingredients in a mixing bowl and stir to blend (do not over stir)
- Pour into prepared pan and bake for 20-25 minutes, depending on the size of the pan you are using (8” bakes longer, 9” bakes shorter)
Video
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