Master Dry Mix for Cornbread


Including Instructions to Make Your Own Cornmeal from Dried Corn


Jiffy Corn Bread Mix—before I moved to a preservative-free kitchen there was always a half-dozen boxes in my cupboard. I loved the stuff, especially with soup or beans or pork or…well, you get the message.

Now I make my own dry mix and I prefer it over what I used to buy. If you are looking for a quick add that will help round out dinner, or a cornbread topping for a skillet taco bake, then this is your mix.

Try your hand at making your own cornmeal from dried corn as well. There is a vast difference in taste when you do! The procedure for doing so is explained below.

There are instructions for making this gluten-free as well with our Gluten-free flour blend.

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To Make Your Own Cornmeal

You can dehydrate, and then grind your own cornmeal. Cornmeal is simply corn kernels that have been dried and then ground. When buying commercially ground cornmeal at the store, much of it is de-germinated, meaning the rich germ from the grain is missing, taking much of the nutrition with it. This process increases the length of time for shelf stability without going rancid. But the whole grain that you grind yourself contains ALL of the nutrients from the grain and you can grind as little or as much as you need from your own dehydrated corn stash.

While field corn is generally used to make cornmeal, any type of corn that is properly dried can be ground into cornmeal, even popping corn. Your flavors and textures may vary a little, but they do work. Sweet corn dehydrates well, is readily available fresh or frozen, and gives your cornmeal that bright yellow color.

  1. Choose your type of corn (see Note). I use the frozen corn I have home dehydrated (process is here).
  2. Be sure to read the directions of your particular grain mill or blender. You can use a WonderMill, a high power blender like a VitaMix, a manual mill, or even a mortar and pestle.
  3. When milling/grinding your corn into meal, The ratio is usually 1:1; that is, 1 cup of dried corn will yield about 1 cup of cornmeal. Also, 1 cob of corn = about 1 cup of cornmeal.
  4. It is best to process in batches so as not to burn out your motor if you are using an electric appliance.Depending on what you use to grind, you may need to sift your cornmeal and re-grind any pieces that did not finely grind. This could take 3-4 passes, depending on the machine used.
  5. A coarse grind will make great grits or creamed corn. A finer grind is used to make coating/breading, hushpuppies, cornbread, tortillas, johnnycakes, and even polenta.

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Note: There are 4 types of corn you can choose from. As long as your corn is fully dried, whole kernel, any of these will work for this recipe.

  • Field or Dent (a.k.a. Feed Corn) – this is a heartier type of corn that has a ‘dent’ in it when it reaches maturity. It’s used generally to feed livestock, make corn syrup, and is the number one type of corn grown in America. Modern sensibilities say that it isn’t fit for human consumption and we should only eat sweet corn, but field corn can be eaten if picked early in the process and cooked in sweet water! Field corn is used for many food products, a source of corn cereal, corn starch, corn oil, and corn syrup. If you eat cereal, you’ve definitely encountered a field corn product. Peanut butter, salad dressing, crackers, and ice cream products may all use field corn. Field corn is used to sweeten many products.
  • Sweet Corn – this type of corn is picked early in it’s maturation so that it’s still in a milky stage. It’s a vegetable at this point instead of being dried and considered a grain. It’s sweet flavor is great on the grill with a little pepper – one of our family’s favorite summer treats!
  • Popcorn– a variety of corn that has a great mushy/starchy inside but a hard shell. When it encounters enough heat, the insides steam and then explode! A variant of popcorn is Indian (or Flint) corn, which can also be used.
  • Hominy – which is a white corn that has been soaked in an alkali solution (usually lime) to create nixtamal. It is course ground to make grits, or more finely ground for masa, the flour used to make tortillas.

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Cornbread Dry Mix

Each batch of this recipe is equivalent to approximately 2 boxes of Jiffy Cornbread Mix.

Ingredients

1 Batch of Cornbread Dry Mix
1-1/4 cup whole wheat or All-Purpose flour
1 cup ground cornmeal
3 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon salt

4 Batches of Cornbread Dry Mix
5 cups whole wheat or All-Purpose flour
4 cups ground cornmeal
3/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt

Directions

  1. Combine ingredients in a bowl, mix well.
  2. You can either store in “batches” so you are ready to go when you want to grab a pack, or measure out your mix at cooking time.
  3. Store in airtight container away from damp, heat, and light. Shelf Life: 3-6 months in the pantry if properly sealed. 6-12 months if stored in your freezer.

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Make it Gluten-Free!

By adding the same amount of our Gluten-Free Flour Blend as the flour called for in the above recipes, you can change this recipe into a gluten-free cornbread mix.

To make Cornbread

Ingredients
2-1/2 cups Cornbread Dry Mix (1 batch)
2 eggs
2/3 cup milk, buttermilk, or soured milk (with added lemon juice)
4 tablespoons melted butter

Directions

  1. Preheat oven to 400°F/200°C, spray an 8-in. square (20 x 20 cm) cake pan with non-stick cooking spray or grease the pan well with butter.
  2. Combine ingredients and mix until just moistened. Over mixing toughens the batter.
  3. Place in pan. Bake for 20-25 minutes until golden brown on top.

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You can also make it in a hot cast iron skillet so it has a wonderful crust. Bake at 350*F/175*C for 20-25 minutes until solid in center.

To make Corn Muffins

Makes 12 muffins

Ingredients
2-1/2 cups Cornbread Dry Mix (1 batch)
2 eggs
2/3 cup milk, buttermilk, or soured milk (with added lemon juice)
4 tablespoons melted butter

Directions

  1. Preheat oven to 400°F/200°C, spray muffin pan with non-stick cooking spray or grease the sections well.
  2. Combine ingredients and mix until just moistened. Over mixing toughens the batter.
  3. Fill muffin pan sections 1/2 full. Bake for 15-20 minutes or until muffins are golden brown on the top.

©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com

11 thoughts on “Master Dry Mix for Cornbread

  1. Nancy Thiles says:

    I wonder wih a oxygen obsorber can it be sored longer in my 5 gl bucket with a Gamma lid?

    1. Admin says:

      In an oxygen-free environment, everything lasts longer 🙂

    2. Admin says:

      Yes, it will store longer.

      1. Nancy Thiles says:

        Thank You! I just made this mix for the first time last night and it was the Best Cornbread Recipe I have ever tried!!!! Hubby and I give this a big Thumbs Up!!!

        1. Admin says:

          So glad you liked it Nancy !!!

  2. Rose says:

    Thank you Colleen. I wonder if I could just out the flour because I don’t usually use it to make my cornbread with. Haven’t thought about making some batches of cornbread meals. Might have to do some of them.

    1. Admin says:

      Make your own mix Rose. There is nothing that says you can’t 🙂

      Just combine all your dry ingredients into a bag per batch and then when you are ready to bake, add the wet ingredients !!!

  3. Jeanne says:

    I love your recipes. I’m just questioning the 2 tablespoons of baking powder in the four batch mix. Is that correct or a typo? Thanks!

    1. Admin says:

      That is correct Jeanne.

  4. Sharon B says:

    Hi Colleen, I love dehydrating and am learning so much from you! Every time I see you post on my facebook I grab my pen and paper!!! Lol (printer is broke ) where do you get the corn for this recipe? I’m trying to not buy GMO. Thank you!

    1. Admin says:

      Hi Sharon! Glad to see you are finding these recipes helpful.

      I buy Certified Organic sweet corn, usually frozen. This is a great way to protect you and your family from this experimental food. Under the regulations of the National Organic Program, Certified Organic farmers are not allowed to knowingly plant GMO seed.

      It will have a “Non-GMO Project Verified seal” sticker somewhere on the bag. The verification seal indicates that the product bearing the seal has gone through a verification process. The verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance. These seals can usually be found on brands like Cascadian Farm products, etc. Hope that helps !!!

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