I’m not much for commercially prepared mixes
but I do love the convenience of them.
Part of my provisioning strategy is to prepare dry packets
of our favourite ‘mixes’
so I can just add the liquids.
Sometimes to save washing up,
I even add the wet ingredients right in the bag.
JIFFY CORNBREAD CLONE MIX
1 cup corn meal
1/2 cup all purpose flour
2 tbsp sugar
1 tsp sea salt
1 tbsp baking powder
1/2 tsp baking soda
When you are ready to make your corn muffins add the following:
1/4 cup oil or melted butter
1 eggs, beaten
1 cup buttermilk
( or 1 cup whole milk with 1 tbsp lemon juice)
Bake as is (usually 350 deg for 15-20 minutes depending on the size of your muffin tin)
or get creative by adding some crispy bacon or corn kernels or spice it up with chilis.
Here are more of my DIY recipes mixes: