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
1½ cups Baking Mix
2 Tbsp. sugar
½ tsp. salt
¾ cup cornmeal
1 tsp. chili powder (optional)
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?
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.)