Cornbread, Martha White Recipe for Self-Rising mix
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.1
- Total Fat: 6.1 g
- Cholesterol: 37.9 mg
- Sodium: 339.5 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.9 g
View full nutritional breakdown of Cornbread, Martha White Recipe for Self-Rising mix calories by ingredient
Introduction
Basic no-frills cornbread. I wanted a count on the exact recipe I made from a Martha White Self-Rising Yellow Corm Meal Mix. Note: I substituted 2T butter plus 2T canola oil for the 1/4c Crisco in the recipe. Basic no-frills cornbread. I wanted a count on the exact recipe I made from a Martha White Self-Rising Yellow Corm Meal Mix. Note: I substituted 2T butter plus 2T canola oil for the 1/4c Crisco in the recipe.Number of Servings: 12
Ingredients
-
2 eggs, I entered medium eggs in the recipe calculator
1 c milk, 2%
2T butter
2T canola oil
1.5c Martha White Self-Rising Yellow Corn meal mix
1c flour, unbleached
1/4c raw sugar
Directions
Preheat oven to 450 F
(If using cast iron, preheat the iron in the oven. Spray just before pouring in mix.)
Mix all ingredients.
Spray muffin tins or baking pan with canola oil.
Makes 12 muffins (fill 2/3 full) or 16 corn sticks.
Bake 15 to 20 minutes. Cast Iron seems to take less time.
Number of Servings: 12
Recipe submitted by SparkPeople user PHIL_4-13.
(If using cast iron, preheat the iron in the oven. Spray just before pouring in mix.)
Mix all ingredients.
Spray muffin tins or baking pan with canola oil.
Makes 12 muffins (fill 2/3 full) or 16 corn sticks.
Bake 15 to 20 minutes. Cast Iron seems to take less time.
Number of Servings: 12
Recipe submitted by SparkPeople user PHIL_4-13.