Description

Make up a quick batch of cornbread mix, and you’ll have enough to make several rounds of cornbread whenever the mood strikes. Mix and match your ingredients for your specific dietary needs and you’ll have a perfectly customized mix that would be hard to find at the store.

Ingredients

4 cups cornmeal (624 g)
1 and 1/2 cups all-purpose flour (195 g)
1/2 cup granulated sugar (100 g)
2 and 1/2 teaspoons baking soda
2 and 1/2 teaspoons salt
3/4 cup lard, preferably homemade lard (170 g), or butter (best flavor) or coconut oil (for vegan cornbread mix)

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Instructions

Mix everything but the lard in the bowl of a stand mixer. When the dry ingredients are well distributed, add in the lard.
Beat the lard into the dry ingredients until it resembles wet sand. There should be no visible lumps of lard anywhere.
If you don’t have a stand mixer, you can cut the lard in with a pastry cutter or use a food processor.
Package up the mixture in a plastic bag for freezer storage (if using lard or butter), or pack it into a glass jar for the pantry (if using coconut oil). Use either the freezer or pantry batch up within a couple months for the best results.

Notes

Make it vegan: to make the mix vegan, choose coconut oil over the lard. The coconut oil has the added advantage of being shelf-stable, so you can store this at room temperature in your pantry.

Make it gluten-free: swap out an gluten-free all-purpose flour like King Arthur’s measure for measure for the all-purpose flour.

*Nutrition data was calculated if the mix was used to make 4 dozen muffins. This does not account for the added ingredients for the muffins, just the dry mix itself.

Prep Time: 5 minutes
Category: Baking Building Blocks
Method: Mixer
Cuisine: American

Nutrition

Serving Size: 1/48 of the mix
Calories: 88
Sugar: 2.2 g
Sodium: 190.3 mg
Fat: 3.6 g
Carbohydrates: 12.9 g
Protein: 1.2 g
Cholesterol: 3 mg