If you like cornbread with just a touch of sweetness, you'll love this.
Cornbread tends to fall into two camps. In the South, cornbread has a higher cornmeal content and is never sweet. In the North, cornbread is often lighter, sweeter, and a bit cake-like, more like a muffin. The first ingredient in this cornbread is cornmeal but there is a touch of sugar and it's lighter and not as dense. If this is the way you like your cornbread, this is perfect.
This is the best Yankee cornbread we've found. It's lighter and moister and has a great taste. With more moisture, it keeps better. You'll get a nice dome on your corn muffins or make it in your baking pan.
Serve this with a hearty soup or for breakfast.
Each mix makes 12 large muffins or one 9 x 13-inch cake.
Look what you can add to your cornbread!
- 1/2 pound bacon, fried to a crisp and crumbled
- 1/2 red bell pepper, chopped and diced
- 1/2 medium-sized onion, chopped and diced
- 11/2 cups grated cheese, cheddar or jack
Ingredients: Cornmeal, sugar, enriched wheat flour (bleached flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch Modified, Soybean Oil, Dry Whey, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono & Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour.
Contains Major Food Allergens (Wheat, Milk, Egg, Soy)