Cornbread is a beloved dish in my house. I no longer buy box
mixes, nor do I whip up a batch of batter for a single dinner; instead, I whip
up several batches and store it in a mason jar. This way, I have it conveniently
when I need it.
Ingredients
4 cups of cornmeal, fine or medium grind
4 cups of all-purpose flour
¼ cup baking powder
¼ cup white sugar
2 teaspoons salt
Instructions
Whisk together all of the ingredients. Store in a mason jar
and seal it with either a Magic Sealer or store in a container with a tight lid
at room temperature.
To substitute for Jiffy, use one cup and 2 tablespoons of the mixture in place of one box of Jiffy!
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Dry Mixes, Kilbride, Potpourri of Frugality, Homemade, Do it
yourself
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