Mix Instructions
Just in case your copy of the mix instructions fell into your mixing bowl, here's the instructions to finish your baking extravaganza! (BTW make sure to take the soggy instructions out of the mixing bowl before continuing)
The Cornbread Story
The mix that started it all!
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When we had our storefront years ago, we never would’ve expected a simple side dish would be our most frequently ordered item.
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Eventually, we closed our doors to allow for our family to grow. It was a bittersweet closing.
But shortly after closing our doors, emails and DM’s trickled in asking for our cornbread. Previous regular customers would recognize me working at other kitchens and ask me to add the bistro’s cornbread to the menu of wherever I was working at!
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Fast forward to 9 years later, we’re now bringing our mix to your home! You can bake it anytime, add whatever mix-ins you may want to and call it your own!
We’ve added a few other mixes and treats in our line, all inspired by the bistro’s menu.
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Always small-batch made, always made by family!
Cornbread Mixes
Preheat oven to 375 degrees.
Grease and flour a 9x11 pan or line with parchment.
In a mixing bowl, pour all the contents of the bag of cornbread mix.
Pour in ½ cup of oil, 2 whole eggs, 1 cup of milk and 1 cup of water.
Stir until just combined.
Pour into the prepared pan and let sit at room temperature for 5-10 minutes to allow for the dry ingredients to fully hydrate.
Place in the oven and bake for 25-30 minutes depending on your oven.
Once an inserted dry toothpick comes out with a few crumbs, the cornbread is done. Remove from heat and let cool for at least 15 minutes before cutting into chunks
***This mix can also be used to make 12-15 corn bread muffins.
Sugar Cookie Mixes
Combine all the contents of the larger bag into a bowl. Add in 1/2 cup room temperature butter (or margarine), 1 large egg, 1 tsp milk or water and stir until mixture forms into a stiff dough.
Divide into 16-24 small portions and roll into balls. Place the small bag of cane sugar provided into a small bowl. Dip each ball into the sugar. Place dough balls on parchment-lined baking sheet.
Place in a preheated 375 oven and bake for 10-12 minutes or until edges start to brown.
Let cookie cool slightly before serving.
Chocolate Brownie Mixes
Combine all the contents of the mix in a bowl and stir in ½ cup lukewarm water and 1 teaspoon of any neutral oil (or melted butter). Stir for 2 minutes by hand or 30 seconds in a mixer on low speed.
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Pour batter into a greased and floured 8x8 or 9x9 pan. Let sit for 5-10 minutes to allow for all the dry ingredients to fully hydrate.
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Place in a preheated 350 oven and bake for 20 minutes or until an inserted toothpick comes out with a faint streak of chocolate.
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Let brownie cool completely before serving.
Bistro's Spicy Chicken Wing Mix
In large container, place small bag of seasoning mix, one egg, and ½ cup of milk, and beat well with a fork.
Add in 2-2.5kg of fresh or thawed chicken wings. Marinate for at least 4 hours up to 2 days.
Pour coating mix into a shallow bowl. Coat each piece of chicken well with coating mix. Let sit for at least 10 minutes on a plate or tray before frying to let the coating set.
***for an extra crunchy coating, quickly dip each piece in remaining marinade and re-dredge into the coating mix.
Set oil in deep fryer to 340. Once preheated, place chicken pieces into oil and fry for about 5-6 minutes, depending on the size of the pieces or until the internal temperature reaches 165 degrees. Once chicken is cooked, place on a cooling rack lined tray and place in a warm oven (225 degrees). Fry remaining chicken parts.
Fluffy Buttermilk Pancake Mixes
In a large bowl, combine 2¼ cups of milk or water, 2 eggs egg and a tsp of vanilla extract. Mix well with a fork until the egg is fully beaten.
Add in contents of the pancake mix and stir (with a wooden spoon or spatula) until just combined…do not over mix, no one likes a tough pancake!
Let batter sit for about 2-3 minutes to fully hydrate, while griddle is heating.
Once ready to use, pour into a greased griddle on medium low heat. Flip pancakes once large bubbles appear on the surface. Continue to cook on the other side until the bottom is evenly browned (2-3 minutes depending on your stove top). Repeat with remaining batter.
For best consistent results, use an ice cream scoop as a measuring tool for scooping up even amounts of batter.
*** Yields approximately 12-16 thick fluffy pancakes.
Sweet Roll Mix
In a large bowl, add mix with 1 packet of yeast (8 gms), 1 cup warm water, 1 egg and 4 tbsps of butter or margarine.
Knead by hand or mixer for about 6-8 minutes or until dough comes out smooth. A little extra flour can be used if mixture is too sticky.
Let rise in a warm area, covered with a tea towel. Let it rest and grow for about 1 hour.
After about 90 minutes, punch down dough and cut into 12 or 16 equal pieces. Roll into desired shape (logs, buns, Portuguese, knots etc…) and place on a parchment-lined baking sheet about 1 inch apart (you may need more than one baking sheet, depending on the size of the sheets). Cover with a clean towel or plastic wrap and place in a warm area for 1 hour.
Brush the tops with additional milk or melted butter and bake for 15-18 minutes at 375 degrees. Buns are done once tops are evenly browned and a hollow sound is heard when tapped from the bottom.
Multigrain Buttermilk Roll Mix
In a large bowl, add mix with 1 packet of instant yeast (8 gms), 1½ cups room temperature or slightly warm water, and 4 tbsp of butter or oil.
Knead by hand for about 6-8 minutes or until dough comes out smooth. A little extra flour can be used if mixture is too sticky. If using a stand mixer, using a dough hook, knead for about 4-6 minutes.
Place dough in a warm area, covered with a tea towel. Let it rest and grow for about 90 minutes.
After 1 hour, punch down dough and cut into 12 or 16 equal pieces. Roll into desired shape (logs, buns, Portuguese, knots etc…) and place on a parchment-lined baking sheet about 1 inch apart. Let rise, covered, in a warm area for a second time for 45 minutes up to 1 hour.
Brush the tops with additional milk and bake for 15-20 minutes at 375 degrees. Buns are done once tops are evenly browned and a hollow sound is heard when tapped from the bottom.
