2 tablespoons Thrive powder milk (non-instant ), not reconstituted
1 cup water
1 tablespoon vinegar
½ cup Thrive butter powder
2 tablespoon Thrive egg powder
¼ cup plus 2 teaspoons water
2/3 cup Thrive white sugar
½ teaspoon Thrive baking soda
1 cup Thrive cornmeal
1 cup Thrive white flour
½ teaspoon Thrive salt
Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan.
In a small bowl, Whisk 2 T powder milk into 1 cup of water. Add vinegar, mix, and let sit for 5 minutes.
Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into ¼ cup plus 2 teaspoons of water.
Add milk mixture into the egg/butter mixture. Mix together.Add the rest of the ingredients in and stir until few lumps remain.
Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
Well, lets just say the Jiffy boxes in my pantry are going to have to be donated to a food bank, because my husband will never let me make a different cornbread again. He rates this a 10 on both scales. And everyone who has tried it at my parties loves it as well.
When you add the vinegar to the milk, it will foam up and get a few chunks in it - don't worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk.
|Vinegar + milk = buttermilk substitute. When little chunks form, you're doing it right.|
All the other ingredients mix together very easily, so nothing to comment on there. I personally love to cook mine in mini-cupcake size. I simply grease the pan (don't use paper liners), put 1 Tbsp of batter in each cup, and then bake for 10 minutes. It makes 48 snack size corn muffins that are great for parties or just feeding my family, and they come out of the pan super easily.
This recipe has become a permanent staple in our home. Order some butter powder or cornmeal today and start enjoying it yourself!