CORNBREAD MIX - A good friend is from the deep South. She loves pickup trucks, country music and above all, good southern cooking. When I stayed at her home, we awoke to her mother cooking up a montage of dishes, eggs, bacon, hash browns, biscuits, the list goes on. I was informed that if I wanted to try a local southern delicacy, we could walk down to the local diner in the center of town. The building looked to me like something out of a movie set. It was rustic; a throwback to the old South. I was assured that the Diner’s appearance had no bearing on the palatability of the food. Before I knew it two of their legendary corn muffins slathered with butter were placed in front of us. Good for breakfast, with soup, or even for a snack, recreating their recipe was a must upon returning home. Tin Tie Bag (10oz.) INGREDIENTS: Wheat Flour (enriched), Coarse Ground Corn Meal, Baking Soda, and Kosher Salt. Instructions Preheat oven to 425 f. Empty the contents of this tube into a large bowl and mix with: 1 Cup Milk previously mixed with 1 tbsp Lemon Juice 1 Tbsp Oil 2 Eggs 1 tbsp local honey Combine the contents of the bag with the added ingredients. Mix well and refrigerate for at least 1 hour. Pour into greased loaf or muffin pans and bake for 25 to 30 min. or until a cake tester comes out clean and the tops are golden brown. This mix makes approximately 1 loaf or 1/2 dozen oversized muffins. Tips for Better Cornbread. Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
