Flickr Photo Credit: Sling At Flickr’s
Here’s one I got from Bitsy’s Kitchen. She has numerous dry mix recipes. This one is a great budget helper and makes up quickly when we need a quick corn bread or corn dog muffins. It makes a large batch of the bulk mix that you can use a little at a time.
6 cups all purpose flour, 6 cups corn meal, 2 cups non fat dry milk powder, 1 cup sugar, 1/3 cup baking powder, 2 tsp salt, 1 1/2 cups shortening.
Stir together flour, cornmeal, dry milk powder, sugar baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container for several weeks. Makes 16 cups of mix.
To bake corn bread or muffins, grease an 8 x 8 x 2 inch baking pan or 10 2 1/2 inch muffin cups. Place 2 cups of corn bread mix in a large mixing bowl. Make a well in the center of the dry mix. Combine 1 beaten egg and 3/4 cup water in a small bowl and add all at once to the mix. Stir until just smooth. Pour into pan or muffin cups until about 3/4 full. Bake at 425 degrees (corn bread for 20-25 minutes and muffins for about 15 minutes) until golden and a toothpick in the center comes out clean.
Variations: Add other seasonings (chives, red pepper, poultry seasoning) or yummy extras like jalapenos or corn kernels for a corn bread with extra kick. Also, if you cut up a few hot dogs into smaller sections you can fill up muffin cups part way, add the hot dog sections and top with the rest of the batter. These will cook up as corn dog muffins and are a great inclusion for bag lunches or to have with soup or beans for lunch at home on a cold day.
This mix is a real time saver. I always try to have a large batch of this on hand. Great addition for any Mexican themed meal, bean dinner, or with soups. Also tasty after a meal with butter and molasses or honey.