| Description |
Augason Farms Honey Cornbread Muffin Mix makes a delicious cornbread muffin full of honey flavor. It makes wonderful cornbread loaves. - 10 year shelf life
- 42 servings
- 3 lb 8 oz, institutional size (#10) can
- Easy to prepare, just add water
- For emergency food storage, camping or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%). Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes Cornbread Stuffing
3 cups Augason Farms Honey Cornbread Muffin Mix1 1/2 cups cold water1/3 cup walnuts1 1/2 teaspoons canola oil2 stalks celery, chopped1 cup dried currants or cranberries1/3 cup port, or medium-dry sherry2 tablespoons chopped fresh parsley or sage2 teaspoons chopped fresh thyme, or 1 teaspoon dried1 1/2 – 2 cups reduced-sodium chicken brothSalt & freshly ground black pepper, to tasteMix muffin mix and water until well mixed. Lightly coat an 8” square cake pan with oil. Pour batter into pan spreading to edges. Bake at 400°F about 25-30 minutes. Let cool completely in pan on a rack. Reduce oven to 350° F. Stuffing: Using your fingers, break muffin mix into coarse crumbs, spread on baking sheet. Bake until about 35 minutes. Spread walnuts on pie plate and bake until fragrant, 2 minutes. Let walnuts cool and chop coarsely. Set aside. Heat oil in large nonstick skillet over medium heat. Add celery and onion; sauté until softened, about 5 minutes. Transfer to large bowl, add toasted corn muffin crumbs, walnuts, currants, pot or sherry, parsley and thyme. Toss well. Drizzle 1 1/2 cups broth over crumbs and toss until evenly moistened. If baking in a casserole dish, add remaining 1/2 cup broth. Season with salt and pepper.Corn Muffins & Black Bean SoupMuffins:3 cups Augason Farms Honey Cornbread Muffin Mix1 1/2 cups cold waterSoup:1 tablespoon canola oil1 small onion, chopped1 tablespoon ground cumin2 - 15 ounce cans black beans, rinsed3 cups water1/2 cup prepared salsa1/4 teaspoon salt1 tablespoon lime juice4 tablespoons reduced-fat sour cream2 tablespoons chopped fresh cilantroMuffins: Mix muffin mix and water with electric mixer 30 seconds on low speed then 1 1/2 minutes on medium speed. Grease bottom of muffin tins, fill 2/3 full. Bake at 375°F for 22-25 minutes. Soup: Heat oil in large saucepan over medium heat. While stirring, add onion, cook 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to boil; reduce heat and simmer 10 minutes. Remove from heat and stir in lime juice. Transfer soup to a blender and puree. Stir puree back into saucepan. Serve garnished with sour cream and cilantro, with muffins on the side. |
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