Dry flour mixture for baking corn bread.
This simple homemade flour baking mixture is prepared in a few minutes and is the main one for baking corn bread. Flour mix is perfect for busy weekdays when you need cornbread more than ever before your favorite chili soup or dish.
Time: 25 мин.The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Corn muffin
- 2 and 1/4 Art. mixes for baking, recipe below
- 1 tbsp. milk
- 2 eggs whipped
- 4 tbsp. l (60 gr.) Melted butter
- 2 tbsp. l honey (optional)
Flour mixture
- 3 tbsp. premium wheat flour
- 2 tbsp. cornmeal
- 2 tbsp. l baking powder
- 1.5 tsp salt
Recipes with similar ingredients: eggs, milk, corn flour
Recipe preparation:
- Make a homemade corn bread mix: B in a large bowl, mix together wheat flour, corn flour, baking powder and salt. Store the mixture in an airtight container until readiness for use.
- Cook the corn muffins: Preheat the oven to 180 ° C. Oil 12-cavity muffin baking dish. In a large bowl, pour the flour mixture for baking. In a little whisk milk, eggs, melted butter and honey in a bowl. Mix wet ingredients with a dry until smooth consistency.
- Fill each cavity with dough for three quarters of the volume. Bake corn muffins for 18 to 20 minutes, until a toothpick inserted in the center will come out clean. Give cool for 5 minutes in the mold, then remove from the molds and place on a wire rack until completely cooled.
