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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 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 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 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 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 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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