1 c All-purpose flour
1/2 c Cornmeal
1/4 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
Makes 2 cups dry mix
The following recipes and tips were in an article in the Food Day section
of the Oregonian. They are from Marnie Swedberg, author of “Marnie’s
Kitchen Shortcuts.”
Combine flour, cornmeal, sugar, baking powder and salt. Store indefinitely
in an airtight container at room temperature.
To make cornbread: Preheat oven to 425 degrees. Combine 1 1/2 cups dry mix,
1 egg, 1 cup milk and 1/4 cup oil. Mix ingredients until just blended. Pour
into greased muffin tins or an 8-by-8-inch pan. Bake 18 minutes for muffins
and 20 to 24 minutes for the pan. Makes 12 muffins.
Tips:
* Store homemade mixes in airtight, moisture-proof containers or in
resealable freezer bags. Swedberg prefers sour cream and cottage cheese
containers; for large batches, she uses ice cream buckets and deli
containers.
* Mixes containing shortening or bread crumbs will stay fresh for six
months. Spice mixes will stay fresh longer, but tastes and aromas may
decline with age. Freezing extends shelf life.
* An empty shoe box works well as a “filing cabinet” for plastic freezer
bags filled with dry mixes.
* Label mixes as you prepare them. Include the name of the mix, date
assembled and use instructions. Try self-adhesive labels or a small square
of paper taped to the container.
* Assembly will go more quickly if you use two sets of measuring utensils:
one for dry ingredients and the other for shortening.
Yields
1 Servings