I love me some cornbread. And when I say love, I mean L.O.V.E. I don't know what it is about cornbread, but it satisfies something deep down in my soul like meeting your true love. Cornbread and me were meant to be together. I'm just surprised it's taken me this long to think about making a mix so that I can have a handy go-to when I get the hankerin' for a pie slice of heaven in my hand.
I tried this recipe out today and was pleasantly surprised at how well it turned out. The thing I liked the most about it was that the mix is only dry ingredients, so it should have a longer shelf-life than similar recipes that have you cut in shortening. Here's the recipe from The Prepared Pantry website with my variations.
Homemade Cornbread Mix
6 cups all-purpose flour (or 4 cups white, 2 cups wheat or another variation)
6 cups cornmeal
1 cup granulated sugar
3 cups dry milk (I used 1/4 cup powdered buttermilk and 2 3/4 cups dry milk)
1 Tbsp. + 1/2 tsp. salt
1/4 cup baking powder
In a very large bowl, mix all the ingredients thoroughly together. Store in an air-tight container (I used quart canning jars) in a cool dry place.
To make cornbread:
Preheat oven to 400ºF. Grease a 9" round pan or grease a medium-large cast-iron skillet.
Measure out 2 1/2 cups of mix into a medium bowl. In a small bowl, whisk together 2 eggs, one cup water, and 1/4 cup melted butter. Add the wet ingredients to the dry mix and stir until moistened. Do not over mix; batter will be lumpy. Pour the batter into the greased pan. Bake for 20 to 25 minutes or until the cornbread is golden and a toothpick inserted in the center comes out clean.
Make yourself some! It's good.