Baking Mix–Cornmeal
4 1/4 C All purpose flour
4 C Cornmeal
1/4 C baking powder
1 to 2 t Salt
1 C Shortening
In a large bowl, combine dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
Cornbread Bake Over:
In a large bowl, whisk 1 egg and 1 C milk. Stir in 2 1/3 C corn bread mix just until moistened. The batter will be lumpy. Pour over ingredients in skillet. Bake at 425 for 20 minutes or until bread tests done.
Sausage corn bread skillet
12 oz sausage
½ Green pepper, chopped fine
5 Green onions sliced.
Topping
2 1/3 C Cornmeal mix
1 C Buttermilk
2 Eggs
2 T Butter, melted
Green chilies and cayenne pepper, option.
Brown sausage in skillet, drain, then add green pepper and onions and saute 2 to 3 minutes. In a large bowl, prepare corn bread batter. Pour batter over ingredients in skillet and bake. Flip onto a plate and serve.
Beefy corn bread casserole
1 lb ground beef
1 Medium onion, chopped
1 Medium green pepper, chopped
1 pkg taco or chilli seasoning mix, divided 3/4 for beef, 1/4 for topping
1/4 C water
Topping: 2 1/3 C Corn bread mix
1 egg
1C Milk
Balance taco seasoning.
In ovenproof skillet, brown ground beef and drain well. Add chopped onion and green pepper and saute 1 to 2 minutes. Stir in 3/4 seasoning mix and water. Stir. Remove from heat and top with corn bread mixture. And bake as above.