I was recently asked by the J.M. Smucker Company to create a unique recipe featuring their Martha White® baking mixes since they're available in one of my local grocery stores (Kroger). In return for my time and creative effort, I'm being compensated financially for this post. Thank you for allowing me to keep creating great content by supporting partnerships with brands I collaborate with on The Rising Spoon. As always, the opinions expressed here are 100% my own.
One of my goals in the past year has been to work on meal prepping and planning. I have to admit, it's not one of my strong suits! I'm usually of those fly by the seat of my pants, what am I craving today kind of cooks, except for when I'm thawing out a big piece of meat for slow cooking or roasting. This non-planning isn't conducive for evenings when I'm late, rushed, or too tired to cook.
To combat this and make it easier for me to throw together quick meals without sacrificing quality, I'm focusing on batch cooking and prepping ingredients for specific dishes.
One of my favorite types of meals to batch cook is soups and stews because they freeze and reheat well, plus they're economical. And since we're gearing into the cool weather season, I'm envisioning grass-fed beef chili and white chicken chili, both of which I LOVE to serve with hot cornbread slathered with butter.
To save myself even more time this fall and winter, I took a trip to my local Kroger grocery store to buy cornmeal so I could whip together a dry mix ahead of time for homemade cornbread muffins (yay for planning).
I've been using masa harina in my homemade skillet cornbread for the past few years because it has a strong corn flavor and is easy to find here in Texas. However, I actually grew up in eastern Kansas eating sweet cornbread made with a mixture of flour and cornmeal + a bit of sugar, so I thought I'd go back to my roots today.
Do you like your cornbread sweet or savory? It's a hotly debated topic on the interwebs whether "true" Southern cornbread has sugar added or not. I have yet to side with one particular variety, mostly because I enjoy the savory version but grew up eating the sweet type, which makes me nostalgic for days long past. No matter which way you fix it, homemade cornbread is a wonderful and filling Southern comfort food to serve alongside hearty dishes.
Just As Easy as the Pre-Made Mixes (Without Added Ingredients)
You might be thinking, don't they sell pre-made mixes for cornbread? Yes, but making it at home is less expensive and lets you control all the ingredients. I know some brands use partially hydrogenated oils in their mixes, which I like to avoid.
That's why I was happy to snag a bag of plain yellow corn meal (a kitchen staple for many Southern corn-based recipes) from Martha White® to keep in my pantry. I like to keep it easy, y'all.
And as you can see from the picture above, this cornbread mix recipe only has four simple ingredients (five if you want to add sugar), all of which may already be in your pantry. The only thing I was missing before my trip to Kroger was the corn meal (since I've been using masa harina) and a can or two of fire roasted diced green chiles for corn muffins. Can't forget those!
I know I'll be thankful to have this on hand the next time I have a hankering for kielbasa sausage & vegetable soup or chili so I can throw the dry ingredients into a bowl with a bit of cooking oil, milk, and an egg to make a quick batch of corn muffins or bread.
Homemade Cornbread Mix
Save money and time by making your own homemade cornbread mix in advance with this easy recipe that only calls for four simple ingredients.
Yield: Approximately 8 ounces, enough to make 6-8 cornbread muffins (feel free to double or triple the recipe, then measure out what you need at the time)
2/3 cups of flour (I used einkorn flour)
1/2 cup of yellow cornmeal (I used Martha White® Yellow Cornmeal)
1 tablespoon of aluminium-free baking powder (I used THIS)
1/4 teaspoon of sea salt (I love THIS)
Note: If you like your cornbread sweet, you can add 3 tablespoons of sugar to this mixture, or wait until you're ready to bake the corn bread or muffins and substitute a liquid sweetener like honey or real maple syrup instead.
tight fitting storage container (I used a Weck Juice Jar)
Measure all ingredients into a bowl, mix together, and store in a tightly sealed container until ready to use! (Yes, it's a simple as that.)
Ready to use this right away?
Here's my recipe for homemade cornbread muffins with options for savory or sweet variations.
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Wondering if there is a Kroger grocery store near you so you can pick up a bag of Martha White® yellow cornmeal for this recipe? Click here to find a local store near you!
I'd like to hear from YOU!
What's your favorite Southern recipe? How will you use Martha White® in your favorite Southern recipe?
This is a sponsored conversation written by me on behalf of J.M. Smucker's®. The opinions and text are all mine.
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