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Thorp Prairie Corn Bread and Muffin Mix

$ 7.95 $ 6.55

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Product Description

This isn’t you old crumbly dry corn bread mix. It’s a deliciously sweet just add water mix that makes a great addition to any of our soups.

Ingredients: Bleached wheat flour (enriched with niacin, reduced iron, thiamine mononitrate and riboflavin), sugar, degermed yellow corn meal, partially hydrogenated soybean oil, degermed yellow corn flour, leavening, nonfat milk, salt, eggs, polenta, peppers, cellulose gum, yellow 5, yellow 6.

Nutrition Information Thorp Prairie Cornbread

For 6 Muffins or 8×8 pan:
Preheat oven to 385° F. Mix 1 3/4 C corn bread mix, 1/2 pepper packet (optional), 1 Tblsp Polenta and 3/4 Cups water. Stir with a spoon until smooth. Let batter rest for ten minutes.
Muffins: Fill well greased muffin tins 1/2 the way full. Bake for 22-25 minutes
8×8 Pan: fill well greased pan and bake for 25-30 minutes

For 12 Muffins or 9×13 pan:
Preheat oven to 385° F. Mix 3 1/2 C corn bread mix (whole packet), pepper packet (optional), whole polenta packet and 1 1/2 Cups water. Stir with a spoon until smooth. Let batter rest for ten minutes.
Muffins: Fill well greased muffin tins 1/2 the way full. Bake for 22-25 minutes
9×13 Pan: fill well greased pan and bake for 25-30 minutes

Tidbits of History
In the center of Washington State, between the rolling hills of the Manastash range and the mountains of Snoqualmie Pass there is a lush plateau of grass known as the Thorp Prairie. The prairie was named after F. M. Thorp, one of the first settlers to the area. It was also part of the Snoqualmie Trail, the link between East of the Cascades to the Seattle area, which became an open trail by the end of 1867. It took a full ten days to deliver mail from the city of Kittitas to Seattle, a total of 116 miles.

On the prairie there was a small cabin, built out of bark, which served as a resting place during the cattle drives over the Cascades. Chuck wagons carried supplies of beans, corn meal, wheat flour and salt pork as staples. They prepared hearty meals of beans and corndodgers, high in protein and rich in flavor. Corndodgers were a thick corn meal mix cooked in hot grease, making hard bread that could be carried in the saddlebags without crumbling.

Today I-90 runs through this picturesque area and during the Fall magnificent Elk from the Kittitas Valley can be seen wintering there.

At Rill Specialty Foods we stand by the tradition of rich bean soup and delicious hot corn bread. We hope you will enjoy this as much as we do.

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