Rogue River Ranch Corn Bread

Ingredients: Enriched unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), corn flour, cornmeal, cane sugar, polenta, cream of tartar, garlic, real salt™, baking soda, onion, chives, mustard seed, parsley, black pepper, dill, and spices.

Contains: Wheat

You will need:

• All of the Cornbread Mix
• 1 1/2 C Buttermilk
• 1/2 C Melted Butter or Oil
• 2 Eggs

1. Preheat oven to 400°
2. Grease your a 9x13 pan or 12 muffin tins and set aside
3. Pour the cornbread mix into a large bowl. Add milk, oil and egg then stir until just combined.
5. Pour the batter into the prepared pan
6. Cook for 25 minutes or until a toothpick comes out clean.

Crispy Edges: Generously oil your pan and place it in a hot oven for 10 minutes before you add the batter.

Cheesy: Add 1/2 C to 1 C of shredded cheddar cheese to the batter.

Spicy: Add 1/2 tsp of crushed red peppers or 1/4 C of jalapenos to the batter. Add cheese too for an extra tasty treat.

No Buttermilk No Problem: Mix 2 tsp lemon juice or vinegar into ¾ cup of milk or milk alternative and let it sit a minute before using.

In southwestern Oregon, the Rogue River cuts through deep canyons and old-growth forests on its way to the Pacific Ocean. For thousands of years, the Takelma people lived along its banks, fishing salmon from its fast, cold water.

In the 1800s, miners and settlers followed the river inland, traveling its narrow corridors in search of gold.
The Rogue became known for its wild, untamed character, drawing early river runners long before it was designated one of the first Wild & Scenic Rivers in the nation.

Today, the Rogue River Valley remains an agricultural hub, known for pears, wine grapes, and vibrant farm culture.