Tuesday, January 5, 2016

Dry Mixes in a Jar... Cornbread Mixes

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Corn Bread Mix 
7 c. Flour 

5 c. Cornmeal 

2 c. Sugar 

3 c. Dry Milk 

3/4 c. Baking Powder 

To make Corn Bread or Muffins 

1-­1/4 c. Mix 

1 Egg 

1/2 c. Buttermilk 

2 T. Butter melted 

Bake 350, 8X8 pan 20 min, for higher bread double recipe and bake for 40 min.

Homemade "Jiffy" Cornbread Mix

Found on Recipelion


* ½ cup yellow cornmeal

* ⅔ cup all-purpose flour

* 1 Tbsp baking powder

* 3 Tbsp sugar

* ¼ tsp salt

* 2 Tbsp sunflower or vegetable oil


1. Mix all ingredients together. Keep for about a week in a glass jar in your refrigerator or store in zip-lock bags in your freezer.

Jiffy Cornbread Mix

Found on NellsOldFashionRecipes

2/3 cup all-purpose flour 

1/2 cup yellow cornmeal 

3 tablespoons granulated sugar 

1 tablespoon baking powder 

1/4 teaspoon salt 

2 tablespoons vegetable oil

To make muffins add 1 egg 1/3 cup milk Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, Preheat oven to 400F, spray muffin pan with non-stick cooking spray. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake at 350 for 15 to 20 minutes.

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