How to Make a Corn Bread Mix

Subject: Corn Bread Mix
Author:  sherm197 
This is a big help; if you've been following that I love home made mixes they save so 

much, and economical; its your style/method with no sugar or chemicals and organically grown. In most of my mixes if I use buttermilk their is a powdered butter milk. (or, you can use some sour milk or just add vinegar to your milk and set aside) I added milk in this recipe in case. And, it the way I originally got the recipe. 
You can add in the powdered buttermilk or  last min. add in fresh unadulterated milk. It beats the health food store prices.
First of all: All grains I freeze. It naturally kills weevils'.
Grind the cornmeal fresh from popcorn or organic corn for best nutritional value.
 Good news: I bought sprouted corn flour and they had other flours there too. That is good for allergies and diets. (I've only used half and half so far). Our grandparents (pioneers, N. American Indian's did not use sugars) Note: Leave out the butter and/or dry milk then add milk, in the first recipe ,until you bake it up, if your not going to use it up. Store it in refrigerator.
4-1/2 cups flour s
2-1/2 cups cornmeal
1-1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 to 1- 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. +Place in canister with tight lid and store in cool place. (if you put your mixes in the freezer overnight no weevil) This makes about 10 cups.
+  Popcorn is not touched by corn growers and is considered non-GMO, however if they used round up maybe....

I do have recipes with no flour and sugar
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Semi- Home Made Jiffy Corn Bread (in a pinch)

(1.) 2 Boxes Jiffy Cornbread

2 Eggs

1 Can Creamed Corn (I don't care for whole corn)

2 Tbsp Sugar

Instructions

Preheat the oven to 350 degrees

Mix all ingredients until combined in a medium bowl

Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.

Bake for 30-40 minutes or until center is just done, spoon corn bread you don't want to over-cook.

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II. Or, use this recipe for spoon corn bread: with sour cream and butter, no sugar?

Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained ½ cup (1 stick) butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt - See more at: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/#sthash.VJhxjVe9.dpuf
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Subject: Southern Corn Bread, (no flour)

Author: sherm197

Theirs always a reason I put in a recipe. This one is simple and basic. Once in a while I want this bread because I crave "corn" bread (no flour). For a variation once in a while, you can add bit of sugar, honey and/or some cream corn to the batter but does not store well. (no gluten) 

Southern Indian Corn Bread (no flour)

2 eggs

2 cups buttermilk (or use 1/2 c. yogurt and rest milk) I do in a pinch, Some uses milk and vinegar to make buttermilk)

1 tsp. baking soda

2 cups white cornmeal (or yellow)

1 tsp.. salt  (1-2 T, sugar or honey is an optional)

400 (have the oven hot) Cast iron skillet is excellent to bake cornbread in, or generously grease a 9x9x2" pan.

Directions:

Beat eggs and add buttermilk. (if using honey add here with liquids)

In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into HEATED pan.

20 - 25 minutes, or just until set.

Serve hot and with organic butter. About 9 servings.



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Grand Mother's newest version of Corn bread

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk 
• 1 1/2 cups all-purpose flour (almond, coconut, or sprouted flours can substituted if in your area)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature) Or, use pears (makes the recipe moist)
• 1/2 cup granulated sugar (optional)
• 3 Tbsp honey (if uses fruit this maybe skipped) This is part of a dripped topping)
• 3 large eggs
• Directions
• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing.
• Serve with this honey or use the whipped honey butter (recipe in notes below). Store in an airtight container.

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.