Appalachian Trail CORN BREAD MIX

Add buttermilk to the mix and bake in an 8 inch square or muffin tin. With a soft crumb inside and crusty outside, it's slightly sweet, totally satisfying, and the perfect compliment to soup for supper.

Ingredients: Cornmeal, Flour, Sugar, Baking Powder, Baking Soda, Salt

Additions: 1 C. Buttermilk
2 T. Butter
2 Large Eggs

Cooking Directions:
Preheat oven to 425 degrees.
Melt butter in 8x8 pan in oven - butter may turn brown.
Then, swirl butter in pan to coat bottom and sides.
Pour remaining butter from pan into mixing bowl.
Blend in eggs and buttermilk.
Add contents of cornbread mix and stir thoroughly.
Pour mixture into preheated pan.
Bake for 13-15 minutes until firm on top and lightly browned.
Serve with soup for supper or with butter and hot syrup for breakfast.


CORNBREAD RECIPES:

Sausage Egg Cornbread Breakfast

1 Package Frontier Soups Appalachian Trail Cornbread Mix
1 C. Buttermilk
2 Eggs
2 T. Butter
1 Can Cranberry Sauce or American Spoon Foods Sweet Tomato Relish
1 12 oz. Package Little Jones Sausage links

Brown sausages in skillet, pour off extra fat, and place in bottom of 8 inch pyrex baking pan. Cover with cranberry sauce or sweet tomato relish. Prepare cornbread batter with buttermilk, eggs and melted butter. Pour batter over all and bake 25 minutes at 350 degrees. Cut in squares and serve.


Deep South Cornbread Variation
Follow directions on the package of the Appalachian Trail Cornbread Mix, but in addition to buttermilk, eggs and melted butter, stir in 1 Cup Shredded Sharp Cheddar Cheese and 1 5-ounce can of cream style corn. Bake at 425 degrees for 25 minutes and serve hot with soup for supper. Or make mini muffins, slice in half and place a teaspoon of Red Spoon Pepper jelly inside. Serve as an appetizer.