For those of you not on a Gluten Free diet, this recipe will work just fine as well. Just substitute whatever flour you have in place of the corn flour or GF flour blend and you’ll have a great batch of Homemade Cornbread as well.
Like to make your own mixes at home? This is an easy recipe to make as a mix. Just make a larger quantity and then divide and store in plastic bags, storage containers, jars, etc. You’ll find that it’s MUCH cheaper than buying store bought mixes in the long run. Want to make this even easier to put together quick and fast? Use powdered eggs and powdered buttermilk in your mixes. Then you just need to add water. Read your package directions to find out how much water to add for the eggs and buttermilk. Write the amount water and shortening needed on the container, cooking time, and temperature. Then store. If making GF mixes, I recommend storing in the freezer for long-term storage. The difference in proteins of our GF grains doesn’t allow them to have the long-term shelf life like other grains.
- 1 cup yellow cornmeal
- 1 cup cornflour (or GF Flour Substitute Use regular flour for non GF diets
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 2 tablespoons shortening, melted (I prefer Butter Flavor Crisco)
- Preheat oven to 400* F.
- Sift the dry ingredients together into mixing bowl.
- Stir in the beaten eggs, buttermilk and melted shortening.
- Pour into greased muffin cups.
- Bake in preheated 400 oven for about 25 minutes..
- Makes 12 muffins.
Speak Your Mind