A German-flavored burrito—a full meal, a snack, or breakfast. It makes a distinct base for a Brown Bag Lunch because it freezes well. It should resemble a massive cigar. Optional: Spread sour cream on the burrito’s open end. Eat with gusto; goes well with a Corona and a squeeze of lime, as well as a garden salad.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 20 |
| Yield: | 10 -1/2 cups |
Ingredients
- 7 cups cornmeal
- 3 cups all-purpose flour
- 1 ⅔ cups dry milk powder
- 5 tablespoons baking powder
- 2 ½ teaspoons salt
Instructions
- Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.
- Mix 2 eggs, 1/4 cup vegetable oil, 1/2 cup water, and 1 1/2 tablespoons honey together in a bowl. Mix 1 1/2 cup cornbread mix and 1/2 cup all-purpose flour in a separate bowl; form a well in the center. Add egg mixture to the well and stir to combine batter. Pour mixture into a greased 9×9-inch pan. Bake at 375 degrees (190 degrees C) until a toothpick inserted in the center of the bread comes out clean, 35 to 40 minutes.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 0 g |
| Sodium | 714 mg |
| Sugars | 6 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Wow!!! Thank you, so much. Great to have on hand.
I had to eliminate the dry milk for allergies figuring that when mixing batter, soy milk can be added later. This worked out fine in the recipe I used!
Awesome stuff. I was making a recipe from this site and realized I needed “self-rising cornmeal.” I didn’t want to go to the store and found this recipe. I changed the servings to 2 with the calculate button and got about 1 1/4 cups, which was all I needed for a recipe. Thanks, I will use this again. It was a definite time saver today.