These recipes are for people who like short cuts in baking or for those who have not mastered the art of baking. Each recipe is structured so all you have to do is dump the ingredients in the order given into a mixing bowl. Mix with an electric mixer, pour into a baking pan, then bake. At the beginning of the recipe there is a list of the utensils you will need to use along with the baking time, temperature, and servings. Begin your venture in baking the "DUMP" way and show the world you can do it.

 Mouth watering cornbread

Temp 350 degrees

Time 35 minutes                                             8 servings

Main utensils: Large mixing bowl, measuring cup for liquid ingredients, rubber spatula, electric mixer, 9" x 9" x 1 1/2" baking pan, or 11" x 7" x 1 1/2" and cooling rack.

1 box (9 oz.) yellow cake mix                               3/4 cup milk

1 box (8 1/2 oz.) corn muffin mix                          2 large eggs

Shortening & flour -for- greasing and flouring baking pan

A : Grease & flour bottom & sides of baking pan. Set aside. Preheat oven to 350 degrees. Next make cornbread. Dump all the bread ingredients in order given into large mixing bowl.

B : With electric mixer on low speed, mix bread until moist. Increase mixer speed to high. Mix for one more minute. Use spatula to scrape down sides of mixing bowl frequently.

C : Dump bread batter into greased and floured baking pan. With spatula spread batter evenly in bottom of pan. Place in preheated oven. Bake for 35 minutes. Start testing with wooden toothpick at 30 minutes to see if done. When done, cool bread on cooling rack. Cool, cut and serve.

 

 

 

 

 

 

  Moist: To stir all ingredients together until the dry ingredients are wet.

 

 

 

 

 

 

 

 

 
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