The following recipe for a DIY Sweet Cornbread Mix is from SurvivalBlog reader “St. Funogas”.
This should more properly be called D**n Yankee Cornbread Mix since no self-respecting Southerner would put sugar in their cornbread. Adjust ingredients as needed.
I make this mix in batches large enough to fit a two-quart mason jar, which makes 10 servings in the microwave in a 5” x 7” Pyrex dish, or 5 servings of 8 x 8 cornbread in a conventional oven.
This recipe will work after the grid goes down since the ingredients (or substitutes) will still be home-produced by many preppers.
One quick note about cornmeal: Cornmeal can be made from any kind of corn: field, sweet, and even popcorn. I’ve read, but not yet tried, that freshly-ground cornmeal has a better taste than store-bought since many of the flavor-producing volatile oils are still present. Also, popcorn meal has an extra-special, sweet, nutty flavor.
If you’re not accustomed to using grams when cooking, give it a try. Put the mixing bowl on your kitchen scale and zero it out. Then re-zero after adding each new ingredient. You’ll have four fewer dishes to wash afterward and won’t have to worry about whether the cup of flour is too airy, too packed, or just right.
Dry MIX Ingredients
- 550 grams Flour (4½ cups)
- 550 grams Cornmeal (3½ cups)
- 465 grams Sugar (2⅓ cups)
- 50 grams Baking Powder (¼ cup)
- 1 T Salt
Mix the ingredients in a large mixing bowl until well mixed, then mix it some more to be sure the baking powder is as evenly dispersed as possible. The cornbread mix will be fluffy from the blending process, so after filling a 2-quart jar, so shake it or roll the jar between your palms as it sits on the countertop. This will settle the mix so all of it will fit into the jar.
Cornbread Cooking Ingredients
I use a white plastic lid on the 2-quart jar and have the recipe written with a fine point Sharpie pen, right on the lid.
- 1 egg
- 124 grams Milk (½ cup)
- 2 T Oil
- 208 grams Cornbread Mix (1¼ cups)
Stir the egg, milk, and oil together until well blended. Add 208 grams of mix and stir just enough until blended. Pour the batter into an ungreased 5″ x 7″ Pyrex dish and microwave for 4 minutes. If using a conventional oven to cook, double the recipe and cook in an 8″ x 8″ pan at 400°F for 25 minutes until a toothpick comes out clean. You may need to adjust the time.
Brew some coffee while waiting and top the cornbread with butter as soon as it comes out of the microwave or oven. Enjoy!
The dry mix portion of this recipe will store for several months is kept ina cool dry place. That can be stretched for additional months, if vacuum-packed in jars, using the canning jar lid attachment for a Foodsaver or similar home vacuum-packing machine.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!