Homemade Cornbread or Muffins Mix

Submitted by Steve P.

"An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 16 cups mix

ingredients

• 6 cups flour
• 6 cups cornmeal
• 2 cups nonfat dry milk powder
• 1 cup sugar
• 1⁄3 cup baking powder
• 2 teaspoons salt
• 1 1⁄2 cups shortening

directions

1. Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
2. Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
3. Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
4. (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
5. To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
6. To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
7. Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
8. Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
9. Stir just till batter is smooth (do not over beat).
10. Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
11. Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
12. Makes 10 muffins.

Reviews

[stevecindydurham_92]

I have to add a note here: Cornbread is best when baked in a hot cast iron skillet. Put about two tablespoons of fat (oil, lard, etc.) in the skillet and put in the oven at 400 degrees F. while you are mixing the cornbread. When the skillet is hot, pour in the batter. You'll see a heavy crust immediately begin to form. This is southern-style cornbread. Also note that lots of folk from the south do not like sugar in their cornbread.

 

[Lise in Indiana]

My DH liked these a lot - went great with the ham and beans on a rainy night. I increased the salt to 4 tsp. and increased the shortening to 2 cups, which made the corn muffins moist and delicious. Having this mix on hand will be very nice indeed...thanks, Steve!

 

[llongoria0]

I made two separate cornbread recipes tonight for my family and they were both good. This was seemed to be the favorite.

 

[mammafishy]

My 3 year old grandson helped me mix this up one day. Although he didn't like the end result, thinking it was going to be a sweet muffin...I did! Thanks for sharing!

 

[rosslare]

Excellent mix for corn bread, or muffins! As we don't get the mix sold here in Finland, I have to fix my own and am very pleased to find basic recipes like this, to help me out. This cornbread turned out to be just perfect, nicely moist but crunchy top, rather sweet and not very salty. Actually, I ended up adding more and more salt as I was cooking with the mix and tasting it... for every 2 cup portion, which I suppose is the standard mix box size, there is only 1/8 tsp salt and in our opinion that is way too little. I was adding and adding , until there was nearly 1 tsp of salt for the 2 cups of mix. For the whole lot that would be scary amount of 8 tsp of salt. But, right enough, salt is easy to add, but impossible to reduce, once it's there, so go carefully.