Does anyone know where I can buy corn bread/muffin mix in the UK. Or have you got a recipe.PLEASE?

Answer 1

1 1/4 cups Yellow cornmeal
1 1/4 cups Unbleached white flour
1/2 teaspoon Salt
1 tablespoon Baking powder
2 tablespoons Brown sugar
1 1/2 cups Boiling water mixed with
2 tablespoons Canola oil, plus a little extra for oiling the skillet

Preparation
1. Heat oven to 425 degrees F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.


2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.


3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not over beat. Add additional hot water if necessary to make a light batter.


4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.


5. Cut into wedges and serve.

Answer 2

I have two ways
Plain Cornbread
2 medium eggs
1-1/4 cups milk
1/4 cup oil or melted margarine
1-1/2 cups cornmeal
3/4 cup flour
1 tablespoon baking powder (3 teaspoons)
1 teaspoon salt
2 tablespoons sugar
First get out your favorite large bowl. Crack the eggs into it. Pour in the milk and the oil or margarine. Mix this up until it is emulsified nicely (that means blended up really well). Dump in the cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and a strong arm to mix this all up until it is quite smooth. Turn the batter into a round, oiled 9-inch pan, or an oiled 8-inch square pan. You could also use a large iron skillet if you liked. Bake the cornbread at 400° for about 30 minutes, maybe a smidgen more. Remove it from the oven and allow it to cool for a few minutes before cutting it into wedges. I usually cut 12 wedges, but you could cut 8 just as easily. This is a sturdy southern cornbread. The flavor is hearty and delicious. Serve with chili and stews or cooked beans for a nice meal.

Or

Tender Cornmeal Muffins
2 cups yellow corn meal
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon margarine
2 cups boiling water
1 cup milk
2 medium eggs
Bring 2-cups of water to a boil on the stove or in the microwave. While the water is heating, combine the cornmeal, baking powder, and salt. Have the margarine close by. Pour the boiling water into the cornmeal mixture. Stir and stir and stir. The mixture will lump up some, but if you keep stirring it will smooth out. Add the margarine and stir until it melts. I use a whisk to mix this up because it is best for getting rid of the lumps. Next add the milk. Once again, stir until the mixture is smooth. Now add the eggs and continue mixing until the whole thing is smooth. Turn the batter into well oiled muffin pans. Bake at 475° for about 17 minutes. They will be golden brown and puffed when they are done. Remove them from the pan after cooling a little. Makes about 24 muffins. These are very tender and are best served slathered in margarine and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels

Answer 3

Basic Muffin Recipe

Ingredients:
100g (4oz) soft margarine
100g (4oz) caster sugar
200g (8oz) Loprofin Low Protein Mix
2 x 5mlsp (2tsp) Loprofin Egg Replacer
2 x 5mlsp (2tsp) baking powder
150ml (6floz) Loprofin PKU Milk Drink
Flavouring/additive of choice
Oven temperature: 190ºC/375ºF/Gas Mark 5


Method:
1. Place the margarine and sugar in a large bowl, beat well until
light in texture and creamy coloured.
2. Combine the Loprofin Mix, Loprofin Egg Replacer and baking
powder, beat into the creamed mixture, alternately with the
PKU Milk Drink (one minute if using an electric hand mixer, 2-3
minutes with a wooden spoon), until a soft smooth batter is
achieved.
3. Stir in the desired flavouring/additive.
4. Divide the mixture between 10 muffin cases in a large muffin
tin or 18 cake cases in tartlet tins.
5. Bake the muffins in a preheated oven for 20-25 minutes, until
well risen and firm to touch. Cool on a wire rack.

Makes 10 large muffins or 18 small cakes.


Optional Flavourings to be added at stage 2:
1. Plum Muffins: 5 small red plums, stoned. Chop 4 and stir into
muffin mixture, slice remaining plum and dip in honey, press
one slice into the top of each muffin, before cooling.
2. Raspberry and Vanilla Muffins: 150g (6oz) raspberries, fresh or
frozen/defrosted, stirred into the muffin mixture with 2 x 5mlsp
(2tsp) vanilla essence. Other soft fruit may be used in place
of raspberries i.e. blackberries.


General Tip
Ideally use ingredients that are at room temperature to give
finished results of good volume and texture.
Fats – the actual ‘fat content’ varies between brands and
types, it is important therefore to use the fats specified in the
recipe ingredients, for the best results. Fat improves the
eating and keeping qualities of cakes.


Moist Surface During Storage
Correct storage is important – Low Protein Cakes & Muffins
should be stored in a container that is not completely airtight,
otherwise moisture forms on the surface and moulds will
develop over a period of time.
enjoy

Answer 4

Here is a nice recipe for Southern Style (USA) Cornbread Muffins.

1/2 Cup Self Rising Flour
2 Cups Self Rising Cornmeal (White or Yellow)
1 Large Egg
2 Table Spoons Cooking Oil
1 Teaspoon Sugar
Milk

Preheat Oven to 425 Degrees, Lightly spray Muffin/Roll Pan With Cooking Spray.
Mix dry ingredients in a large mixing bowl until well blended, Add egg and just enough milk to make mixture moist. (Mixture will be thick) Add two tablespoons of mixture into each Muffin/Roll hole, let sit for 30 minutes, bake until golden brown. Makes 1 & 1/2 to 2 dozen.

Answer 5

Do you mean corn bread or corn muffin? I guess the others have answered that OK.
If you are interested in other muffins, I really like Apple-Nut muffins :
Stir in 1 medium apple, pared and chopped, with the milk and 1/2 teaspoon ground cinnamon with the flour. Substitute packed brown sugar for the granulated sugar.
Sprinkle tops with mixture of 1/4 cup brown sugar, 1/4 cup choppped nuts and 1/2 teaspoon cinnamon before baking.

Answer 6

morrisons sell the muffin mix not sure about the corn bread though

Answer 7

ONE CUP YELLOW CORN MEAL
1/2 CUP FLOUR
1 EGG
1/4 CUP VEG OIL
1TSP BAKING POWDER
1/2 TSP BAKING SODA
1 CUP BUTTER MILK
MIX TOGETHER POUR INTO CAST IRON SKILLET OR CAKE PAN PUT INTO HEATED OVEN 425 DEGREES.COOK FOR 20 MINS..

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Answer 9

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Answer 10

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