MARCH IS FOR MIXES!
So far we’ve gone over some amazing mixes-Best Ever Pancake Mix, Oatmeal packets, Just like Kraft Macaroni and Cheese-just to name a few plus all of those great homemade cake mixes! I am just having a great time! I love looking at every recipe I love and figuring out how to make a mix out of it to save me tons of time in the kitchen! My goal is to get everyone out of the grocery store and into their kitchen and food storage is a great way to make this happen! Remember, dry ingredients like dry milk powder, powdered eggs, and buttermilk powder can help make anything into a GREAT mix! Well, I had my Cajun 15 Bean soup this weekend which of course, begs for some cornbread on the side. So naturally, I turned my favorite go-to cornbread recipe into a mix.
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The Homemade Cornbread Mix
(makes four 8×8 pans of Cornbread)
2/3 C. butter milk powder
4 C. yellow cornmeal
4 C. flour
2 2/3 C. sugar
1/2 C. dry egg powder
2 t. baking soda
2 t. salt
Mix dry ingredients together and store in an air tight container.
Crystal’s Substitution Tip
Don’t have buttermilk powder? Don’t worry! Simply use dry milk powder (2/3 C. dry non-instant milk powder or 1 1/3 C. dry instant milk powder) and add 1 T. vinegar or lemon juice to your recipe when you make it. Yeah, it’s that awesome.
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Making Cornbread from the Mix
3 C. cornbread mix
1/2 C. bean puree or melted butter
1 1/4 C. water
Combine ingredients together and stir just until mixed. Bake at 375 (or 350 for a glass pan) about 30 minutes or until toothpick inserted in the middle comes out clean.
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Original Cornbread Recipe
1/2 C. melted butter or bean puree
1 C. butter milk (or 3 T. buttermilk powder +1 C. water)
1 C. yellow cornmeal
1 C. flour
2/3 C. sugar
2 eggs (2 T. dry egg powder + 1/4 C. water)
1/2 t. baking soda
1/2 t. salt
Mix butter with sugar and stir well. Add eggs and beat until well blended. combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8 inch square pan. Bake at 375 about 30 minutes or until it begins to pull away form sides of pan. Sere piping hot with butter and honey. Note: for glass pan reduce heat to 350 degrees.
Crystal’s Did you Know?
Have you heard of that famous easy way to make Marie Calendar’s cornbread? The one where you mix a yellow cake mix and a cornbread mix together following the directions for both? Yeah…it totally works with this and the Starlight Yellow Cake recipe! You’ll just want to cut the Starlight Yellow Cake recipe in half and bake it in a 9×13 pan. Yes, ladies and gentleman…food storage just officially became awesome!
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DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE CAKE MIXES HANDOUT!
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It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! 😉
It includes…
- How to make your own homemade cake, brownie, and muffin mixes
- How to use beans for butter or oil in your baking
- My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
- AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).
Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!
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Help Spread the Word!
I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!
Do you store dried corn and grind it yourself or buy cornmeal? I’m considering buying the 50lb bag of dried corn from Honeyvillle but I haven’t seen much on storing corn for long term. What are your thoughts? We would use it for grits, pizza, and cornbread etc.
My cornbread recipe is this very one, but I add 1 tsp. baking powder to the mix. It makes it rise a little higher.
I grind popcorn for cornmeal. It’s sweeter than yellow dent corn and stores just fine in either buckets or #10 cans.
Thanks for your March Mixes. I love mixes and have relied on my trusty “Make-Mix-Cookery” thru two editions. My last copy had to be put in plastic sleeves and stored in a binder! I’ve been adding your variations and versions to my binder and have the most awesome mix cook book on the planet. Thanks! New to me was the Marie Calendar’s cake mix/cornbread mix hybrid-no wonder it’s sweeter and “smoother” than regular corn bread! I love your site and share it with everyone whether they are working on food storage or not. It’s just a great resource. Keep up the good work!
Thank you!
Love all your recipes and want to try using my food storage supplies for your recipes.
I love your website ad recipes. Please coud you give some instruction o how to sub egg powder for fresh eggs. We just cant get it here in the UK. I would be very grateful Emma
Regarding the dry egg conversion. A half cup of dried whole egg powder would be 50 grams. It takes 12.5 grams whole egg powder (+37.5 gr water) to equal one large shell egg.