4 cups all-purpose flour
4 cups yellow cornmeal
2 cups instant nonfat milk powder or dry buttermilk powder
2/3 cup granulated sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
In a large bowl, mix all the ingredients together and stir with a wire whisk until evenly mixed. Pour into a 10-cup container with a tight-fitting lid. Seal container and label with the date and contents and store in a cool dry place. You can store this for up to a year and make 10 cups of the cornbread mix makes a nice gift for the holidays with all of the Thanksgiving dinner coming up and things like that I don’t know anybody that doesn’t like homemade cornbread
To Make Cornbread from the Corn Bread Mix:
All you do is just take:
1/2 cup water
2 tablespoons melted butter
1 -1/4 cups cornbread mix
Mix all ingredients together-but don’t over-mix- and bake in a 425 degrees Fahrenheit oven in a 5 by 3 inch loaf pan.
Bake 20 to 25 minutes until toothpick tests done.
This recipe makes one loaf.
You’ll need a 10-cup air tight container to store the Corn Bread Mix in and it’ll keep on your shelf for about 10 to 12 weeks.
Recipe comes from Make a Mix Cookbook by Karine Eliason, Nevada Harward and metal in Westover.