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Honey Cornbread Muffin Mix-56 oz can
Honey Cornbread Muffin Mix

Honey Cornbread Muffin Mix-56 oz can

Item Id: AF-5-80050
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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 55F and 70F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes

Cornbread Stuffing
3 cups Augason Farms Honey Cornbread Muffin Mix
1 1/2 cups cold water
1/3 cup walnuts
1 1/2 teaspoons canola oil
2 stalks celery, chopped
1 cup dried currants or cranberries
1/3 cup port, or medium-dry sherry
2 tablespoons chopped fresh parsley or sage
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 1/2 2 cups reduced-sodium chicken broth
Salt & freshly ground black pepper, to taste

Mix 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 400F 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 Soup
Muffins:
3 cups Augason Farms Honey Cornbread Muffin Mix
1 1/2 cups cold water

Soup:
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon ground cumin
2 - 15 ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Muffins: 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 375F 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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