As I was making cornbread last week, I realized how many different ingredients I had out to make a little 8x8 pan of cornbread for one meal. To maximize my efforts, I decided to mix up the dry ingredients for five batches of cornbread while everything was out. I mixed one batch in a bowl and the other four in Ziploc freezer bags.
I then labeled the outside of the bag to show what the mix was, what needed to be added, and the baking temperature and time. (Yes, I should have labeled these ahead of time. Live and learn!)
Here's what went into the bags:
3/4 c. corn meal
1 1/4 c. all-purpose flour
1/4 c. sugar (Okay, it was more like 1/2 cup. Hubby likes sweet cornbread!)
2 tsp. baking powder
1/2 tsp. salt
1/3 c. powdered milk*
Here's what I need to add before baking:
1 scant c. warm water
1 egg (or 1/4 c. Egg Beaters)
1/4 c. canola oil
*If you prefer, you can skip the powdered milk and warm water and use 1 c. of milk before baking instead.
Bake at 400 degrees for 20 minutes. I make this in my toaster oven (which is also a convection oven), and it's delicious!
We were having Crock Pot Black Bean Soup tonight, and it just cried out for cornbread to go with it. I was able to grab a bag of mix, add three ingredients, and have cornbread ready in no time. I'm thinking about doing this each time I make a batch of any baked goods. Then I'll have mixes on-hand the next few times I want to bake each item. This definitely works for me!
Do you have any good ideas for DIY baking mixes? I'd love to have them!
For more ideas that work, stop by Works for Me Wednesday hosted by We Are THAT Family.