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Old 09-01-2015, 02:41 PM
SouthCentralUS SouthCentralUS is online now
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Default Home made buttermilk cornbread mix?



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I love the convenience and taste of the Shawnee buttermilk cornbread mix. However, I would like to try to make it myself. I did a search here and could not find any posts about it. Does anyone have a recipe to share?
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Old 09-01-2015, 02:44 PM
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Most mixes go bad far sooner than storing the individual ingredients, just for your edification.
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Old 09-01-2015, 03:01 PM
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The cornbread mix is used at my house before it goes bad. I would never store it long term. I just like the convenience.
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Old 09-01-2015, 03:07 PM
Mels thinkingitover Mels thinkingitover is offline
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I have a recipe for a homemade version of Jiffy buttermilk Cornbread Mix. I suspect it is like Shawnee just a different regional brand. I'll dig it out in a few minutes and post it for you to try.
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Old 09-01-2015, 03:37 PM
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Bulk Mix for copycat Jiffy Corn Muffin Mix
**NOTE: This is not a long term storage mix because the baking powder is mixed into the mix*
3 cups plain flour
5 cups plain cornmeal (yellow is what is used in the original, however, you can use yellow, white, or a mix of the two, whatever your family prefers)
2 cups powdered milk
3/4 cups white sugar
1/4 cup baking powder
2 teaspoons salt

Mix all this together thoroughly and store in an air tight container.


To make the cornbread:
Preheat oven to 350 degrees. If you are making a pan of cornbread, put 1/4 cup butter in the empty pan and place it in the oven to preheat until the butter is melted. If you are making muffins, divide the butter evenly between 12 muffin tins.

2 1/3 cups dry mix (from above)
1 egg
1 cup water
2 tablespoons oil
Mix together.

Bake for 18 - 20 minutes.



Alternates:

For buttermilk corn muffins, substitute 1 cup powdered buttermilk for one of the 2 cups of powdered milk called for in the recipe.
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Old 09-01-2015, 03:47 PM
SouthCentralUS SouthCentralUS is online now
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Thanks Mel. That is what I was looking for.

I think if the sugar is omitted, it will work.
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Old 09-01-2015, 03:53 PM
Mels thinkingitover Mels thinkingitover is offline
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Even if you don't like a sweet cornbread, you want to leave in at least a couple of tablespoons of sugar in the recipe. The mix is designed to make 4 batches of cornbread, so 1/4 cup just puts 1 tablespoon per batch, so halving that at 2 tablespoons per bulk mix is just enough to keep it from having a bitter taste and smooths the cornbread flavor out. More than that and you do get a bit of a sweet taste, how sweet to make your cornbread is a regional preference.

Something to consider.
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Old 09-01-2015, 04:55 PM
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Thanks for the advice. We are not fans of sweet cornbread.
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Old 09-23-2015, 03:20 PM
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An update on this. Fabulous!! Thanks again, Mel.

I did tweak it a bit to our taste, but I have made skillet cornbread and muffins and it is great.
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Old 09-23-2015, 03:22 PM
Mels thinkingitover Mels thinkingitover is offline
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I'm glad it helped!

If you wrote down your tweaks, I'd be really interested in seeing them. I'm always up for suggestions and improvements.
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Old 09-23-2015, 04:02 PM
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I only put in 2 T of sugar and I added 1 cup of whole powdered eggs. I do plan on adding 1 more teaspoon of salt next time.

I took your advice and substituted powdered buttermilk for one cup of the milk.

Since it is just the two of us, we don't need a lot at one time, so I measure one cup of the mix and add 3/4 cup of water and 2 T of bacon grease and it makes 6 muffins or a small cast iron pan of bread.

Turned out great both times. I will not be buying the mix again.
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Old 09-23-2015, 04:05 PM
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Thank you for the update.

I really like the powdered egg idea.
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