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California Corn Bread Mix with recipe for use

Submitted by: moopseemort on May 24, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
California Corn Bread Mix    with recipe for use

I received this from Jean Tolman, a dear friend from when we lived in Texas. It was the first cornbread that I made “from scratch” and never looked back!

Difficulty: Easy

Servings: 8

Prep Time: 10 min   Cook Time: 30 min  


2 cups Bisquick¬ģ baking mix or homemade substitute
1/2 cup cornmeal
1/2 cup sugar
1/2 tablespoon baking powder


Great with honey-butter. Makes a mix that you put in a jar and give away with instructions on use. Mix first 4 ingredients. This is the mix. Store in an airtight container.

Attach the following instructions to the canning jar:

California Corn Bread: Serves 4 to 6
1 package California Corn Bread Mix, 2 eggs, 1 cup milk, 1/2 cup butter, melted.
Preheat the oven to 350 degrees F.
Place the corn bread mix in a large mixing bowl and add the eggs, milk, and butter. Blend until the mixture is just smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes (until tests correctly with toothpick).

Categories: Breads, Budget, Crowd-Size, Gift Basket Goodies, Ingredients & Mixes, Potluck, Vegetable Breads

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