Can’t believe that the next Chuck Wagon Festival is this weekend. The fun. The families. The food. It really takes me back. I remember when Seth from Marketing and I went to make some cornbread using the Shawnee Mills mix. It was a day much like today. But it’s raining today and wasn’t then. Also, today is Tuesday and we made it on a weekend. But close enough! Lol!
As you know, I always carry my cast-iron skillet, just in case. Seth from Marketing always has a measuring cup with 2/3 of a cup of milk and a single egg. It worked out perfectly. Today I will reveal the elaborate and complicated secret to making the perfect cornbread.
The secret is…it’s not hard. We just read the instructions off of Shawnee Mills cornbread mix. Actually, super easy.
Ingredients:
- Shawnee Mills Yellow Buttermilk Cornbread Mix
- 1 egg
- 2/3 cup of milk
Directions:
- Preheat the oven to 425 degrees.
- Mix the 3 ingredients into a bowl, stir.
- Pour bowl of ingredients into a cast-iron skillet or muffin pan (cowboys use the cast-iron).
- Bake for 20 minutes.
This recipe really takes me back to the adventure Seth from Marketing and I would have exploring the open range. Range being the Museum’s catering kitchen. (Available for any of your corporate or private event plans bit.ly/CowboyEvents.)
Don’t forget this weekend, May 28th & 29th is our Annual Chuckwagon Festival. If you become a member of the Museum this weekend, you’ll also get your very own Shawnee Mills Sampler pack with cornbread mix, brownies, biscuits and more! And you’ll get to visit the Museum anytime with 15% discounts at The Museum Grill, The Museum Store, and online shopping. Join this weekend and enjoy all year long.
