Sunday, August 31, 2008

Homesteader Cornbread - from

I love hot cornbread and corn muffins, but I hate buying the Jiffy mix. to the rescue! This recipe makes a big batch, and is easy to adapt into muffins, loaves or pans!

Homesteader Cornbread - courtesy of
Makes 15 servings

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Appx cost:
Cornmeal $0.30
Milk $0.50
Flour $0.18
Sugar $0.09
Eggs $0.28
Oil $0.18
Salt, baking powder - negligible

Grand Total: $1.52 (that's $0.10 per serving!)

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