Cornbread Mix

We take this to pot-lucks. It makes a quick bread to compliment a meal or a topping for casseroles. The mixture recipe makes enough for 4 large batches.

  • 9 cups flour
  • 3 cups cornmeal
  • 4 tsp salt
  • 4 tbsp baking powder
  • 3 cups sugar

Mix this all together with a wire whisk and store it sealed at room temperature.

To make cornbread:

  • 3/4 cup mix
  • 2 eggs
  • 1 1/2 cup milk
  • 1 tbsp melted butter

Blend everything except the mix, then slowly add that in. Stir gently. Pour into a 9″ x 13″ pyrex and bake for 30 minutes at 400°F. This is a good one to serve with honey-butter!

For variations you can add finely diced jalapeños, canned corn (whole or creamed).

I like to make this into a casserole by putting chilli in a deep dutch oven, covering it with cheddar cheese, and then pouring the cornbread over the top and baking as usual.

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