Yes, you can make your own mix. It’s a great idea for camping this summer with a Dutch oven or for use in the RV. But it’s also useful on a busy day. Just one word of caution: Cornmeal does not keep as well as flour. Store your mix in a cool, dark place and use within three months.
Ingredients
6 cups degerminated cornmeal
6 cups flour, white or wheat
1 1/2 cups dry buttermilk powder
1 cup granulated sugar
1/3 cup baking powder
2 tablespoons baking soda
1 tablespoon salt
Directions
Preheat the oven to 425 degrees.
2 eggs, whisked
3/4 cup water
1/4 cup butter, melted
2 cups mix
1. Mix the eggs, water, and melted butter together.
2. With a spatula, stir the dry mix into the liquids. Stir until just combined. Spoon the batter into ten to twelve well-greased muffin tins or a greased nine-inch pan.
3. Bake the muffins for ten minutes or until done. Bake the cornbread for 23 to 27 minutes or until done. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
