Cornbread

This recipe was first used when I needed a cornbread mix to make the holiday corn souffle.  I didn't have it in me to pay for a mix when I knew I could make my own.  Some alternatives you could try with the following mix is to use whole wheat flour in place of the all purpose flour.  Or add corn to the muffins.  Or try a different oil such as grapeseed or avocado in the muffins.   The first recipe listed below is the mix.  Below that are ways to use the mix. 

Cornbread Mix
4 cups yellow cornmeal
4 c flour
2 T + 2 tsp baking powder
2 t baking soda
2 t salt
1/4 c sugar
Sift together flour, baking powder, baking soda, salt and sugar.  You can skip this step but it helps to be sure all the ingredients are evenly distributed.  Add the cornmeal and whisk together till combined.  Store in an air-tight container in a cool dry place. 

Cornbread muffins
2 1/4 c cornbread mix
1 large egg
1/2 c buttermilk
1/2 c plain yogurt or sour cream
1/4 c honey
4 T melted butter
1-2 t poppy seeds (optional)
Preheat oven to 350 degrees.  LIne 12 muffin pan cups with liners.  In a large mixing bowl, whisk togheter the egg, buttermilk and yogurt.  Add honey and melted butter.  Stil til combined.  Slowly add the cornbread mix, stirring only until combined.  Don't over stir.  Divide the batter between the 12 muffin cups.  If using the poppy seeds, spinkle those on top now.  Bake for 18-20 minutes, or until the toothpick inserted comes out clean.