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Corn Bread/From Mix Version 2

Corn Bread/From Mix Version 2 recipe image
This quick cornbread recipe transforms a standard mix into a homemade-style treat by adding an egg and sour milk. The result is a bread that is tender yet sturdy, with a delightful golden crust and a subtle sweetness that pairs perfectly with soups, stews, or chili. It&# 226;ÂÂs the ultimate comfort food side dish, offering that classic Southern flavor without the fuss of making batter from scratch. The sour milk adds a slight tang that balances the cornmeal's earthiness, creating a moist and satisfying texture. Ideal for weeknight dinners or casual gatherings, this versatile bread is simple to whip up and always disappears fast from the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 756.6
Dietary: Gluten-free, Vegetarian
Description
This quick cornbread recipe transforms a standard mix into a homemade-style treat by adding an egg and sour milk. The result is a bread that is tender yet sturdy, with a delightful golden crust and a subtle sweetness that pairs perfectly with soups, stews, or chili. It&# 226;ÂÂs the ultimate comfort food side dish, offering that classic Southern flavor without the fuss of making batter from scratch. The sour milk adds a slight tang that balances the cornmeal's earthiness, creating a moist and satisfying texture. Ideal for weeknight dinners or casual gatherings, this versatile bread is simple to whip up and always disappears fast from the table.
Ingredients
  • 2 cup Corn Bread Mix
  • 1 Egg
  • 1 cup Sour milk*
  • 1/4 cup Sugar
  • 1 cup Cornmeal
  • 1/2 teaspoon Baking soda
Directions
  1. 1
    Preheat your oven to 425ðF (220ðC).
  2. 2
    Lightly grease an 8x8 inch square baking pan with shortening or butter, or grease 12 muffin cups if making muffins.
  3. 3
    In a large mixing bowl, crack the egg and beat it lightly with a whisk or fork.
  4. 4
    Stir in the sour milk, sugar, cornmeal, baking soda, and corn bread mix into the beaten egg.
  5. 5
    Mix vigorously and quickly until just combined; do not overmix, as this can make the bread tough.
  6. 6
    Pour the batter into the prepared pan or muffin cups.
  7. 7
    Bake in the preheated oven for 25 to 30 minutes for the square pan, or about 20 minutes for muffins, until golden brown and a toothpick inserted into the center comes out clean.
  8. 8
    Let cool in the pan for 5 minutes before serving warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 756.6kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.6g8%
Cholesterol 47.8mg16%
Sodium 51.6mg3%
Total Carbohydrate 154.3g52%
Dietary Fiber 7.6g31%
Sugars 19.9g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, cornmeal, sour milk, easy bread, side dish, baking, vegetarian, comfort food, quick recipe, homemade, sweet cornbread, pan bread, muffins, dinner side, egg, sugar, baking soda, mix, oven, golden
Read it online: https://www.chefs-mate.com/recipe/corn-bread-from-mix-version-2/