Baking Mix Cornbread

Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes

The base for this quick and easy cornbread is a recipe called  Master Baking Mix, but  feel free to use any baking mix, homemade or commercial. 

Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.

You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.

Baking Mix Cornbread

Baking Mix Cornbread
1½ cups Baking Mix

2 Tbsp. sugar
½ tsp. salt
¾ cup cornmeal
1 tsp. chili powder (optional)
1 egg
¾ cup milk
1 cup cream-style corn

Preheat oven to 400oF.  Grease a 9 x 9” baking pan

Combine Baking Mix, sugar, salt, cornmeal and chili powder in a large bowl.
In a smaller bowl combine egg, milk and corn.
Stir liquid ingredients into dry ingredients just until all flour is moistened.
Pour into baking pan and bake 20-25 minutes.
What could be simpler?

Other options
Add ¼ cup chopped green pepper with the corn.  (Actually, my pepper was orange.)
Add ¼ cup bran to the dry ingredients.
For a crunchy topping, sprinkle cornbread with ½ cup shredded cheese and 2 Tbsp. sesame seeds before baking.  (I used ground sesame seeds which are easier to digest, but whole seeds would provide a crunchier topping.)

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