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Cornbread Master Mix




Source of Recipe


BBR


Recipe Introduction


Store it in a screw-top jar in a cool, dark place, or keep it in the freezer in a zip-type plastic bag. On the shelf it keeps for about 3 months. In the freezer it will keep indefinitely.




List of Ingredients




3 cups corn meal, yellow or white
3 cups plain flour
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons soda (See note below.)



Recipe



Combine all ingredients in a large bowl. Stir with a wire whisk to be sure they are well mixed. Store air tight and label with the contents and date. NOTE: This recipe is for use with buttermilk. If you plan to use plain milk, omit the soda.
VARIATIONS: This is the southern style cornbread mix. For "yankee style" add 1/2 cup of sugar to the mix. If you wish, you also may add powdered milk so all the liquid you will use when cooking is water. Add 1 cup of non-fat instant milk powder OR 1 cup of dry buttermilk powder. Omit the soda if not using the buttermilk powder.

Basic Cornbread

1 egg, beaten
1 cup of buttermilk
1 tablespoon oil
1 cup of Cornbread Master Mix

Preheat oven to 425°. Combine egg, milk, and oil. Add master mix and stir just until moistened. Pour into a greased or sprayed 8 inch round or square baking pan, or into cornstick or muffin pans and bake until golden brown, about 20 to 25 minutes.

You may use this mix for any cornbread recipe if you just omit the ingredients that are included in this mix: baking powder, salt, and soda, and flour if it is called for.