A few Christmases back, I wanted to give food to a few of the men on my list. I looked for different options and decided to go with two “jar recipes”: Tortilla Soup and Corn Bread. Before I made up multiples to give away, I tested the recipes to make sure they tasted good. That was my first time making either of those foods, both came out well and I’ve made them a few times since then.
I don’t make corn bread very often, but this is the recipe I keep coming back to after trying a few others. For the BBQ, I would have preferred to make these into muffins because they seem to crumble a bit less, but I didn’t want to deal with all the muffin pans right before guests were arriving. This corn bread is sweet and buttery, slightly moist, but still crumbly the way corn bread is.
RECIPE NOTES: I haven’t used baking mix in over a year so I use this recipe scaled down to 2 servings to make my own little portion for one batch of corn bread. If you want to make the jar version, I would use a shelf stable baking mix like Bisquick. Obviously, skip the jar if you're just making corn bread.
Sweet Corn Bread in a Jar (Adapted from Recipe Goldmine)
2 cups biscuit baking mix
1 Tbsp baking powder
½ cup cornmeal
½ cup sugar
Use a 1 quart, wide-mouth canning jar. Pack each layer: combine the biscuit baking mix with the baking powder and pour into the jar, add the cornmeal, then the sugar. The layers look nice, but this mix will not fill the jar all the way, so mix everything together if you want. Seal and decorate the jar, and attach the following recipe tag.
Sweet Corn Bread:
2 eggs, slightly beaten
1 cup milk
1/2 cup butter, melted
Preheat oven to 350. Pour the contents of the jar into a large bowl. Add the eggs, milk and butter, and mix well.
8” x 8” Pan:
Pour the batter into a greased 8" pan. Bake for 25-30 minutes, or until lightly golden and toothpick comes out clean.
Pour the batter into greased muffin tins. Bake for 15-20 minutes, or until lightly golden and toothpick comes out clean. Yield: 24 muffins
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