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.
