Cornbread and Muffin Mix Instructions

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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 57
Rating: 3.07
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix all ingredients together.



    For Cornbread: Use 8" X 8" greased square pan. Bake at 350°F for 30 minutes.



    For Muffins: Fill greased muffin tins. Bake at 400°F for 15 minutes. Makes 12 muffins.
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Recipe Comments

4 thoughts on “Cornbread and Muffin Mix Instructions

  1. Richard Portune

    Technique suggestion:
    Mix Egg, Oil, and Water in small bowl
    Place mix in medium bowl and make a well in the center.
    Add liquid ingredients, mix with rubber spatula in a folding motion until batter is evenly moistened.
    Pour into prepared pan and bake.

    Reply
  2. Jason Griffin

    I’ve made this recipe exactly as described several times. Each time it comes out runny and uncooked in the middle.

    Reply
    1. recipe specialist

      Hi Jason,
      Thank you for your comment. It could be that you need to increase the baking time a bit; we would suggest baking until a toothpick inserted in the center comes out clean. The mix also calls for a 8″x8″ baking pan, so if you’re using a different size, this may affect the bake time as well.

      Reply
  3. Arandor

    I use 2 egg whites rather than 1 whole egg and 2 Tbsp olive oil plus 2 Tbsp unsweetened applesauce rather than 1/4 C olive oil. It’s great.

    It is a little drier than the original recipe, but you’re cutting the added fat in half. It still has enough added fat (about 30 grams) to maintain an adequate amount of moisture.

    I have a convection toaster oven. When I have the convection setting turned on and the oven set to 350 degrees, this cornbread is perfectly cooked in 16 minutes rather than the 30 minutes prescribed on the package.

    Reply

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