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Cornmeal Master Mix/Cornbread

This healthy recipe comes from NDSU Extension Service.


  • 7 c. cornmeal
  • 2 c. unsifted regular flour
  • 4 Tbsp. baking powder
  • 1 1/3 c. nonfat dry milk
  • 1 Tbsp. salt
  • 1/4 c. sugar
  • 12 c. shortening


Combine all the dry ingredients and stir carefully to blend. Add shortening and use a fork, two knives, or a pastry blender to blend the shortening into the dry ingredients. The mixture should look like cornmeal. Label with date and store in a covered container in a cool, dry place (or in the refrigerator) for up to eight weeks. The mixture yields 14 cups.

How to make oven cornbread:

  • 2 c. Cornbread master mix
  • 2 eggs, beaten
  • 1 c. water
  • Optional ingredients: 1/3 c. chopped onion, 1/2 c. shredded cheddar cheese
  • Preheat the oven to 400 F. Measure Cornbread Master Mix into bowl. Combine eggs and water in large measuring cup. Pour 1/2 cup water-egg mixture over mix and stir to blend. Add remaining 1/2 cup water-egg mixture and beat until smooth. Pour into a well-greased 8- by 8-inch pan or a 10-inch iron skillet. Bake for 20 to 25 minutes.

Makes 8 servings.

Per Serving: about 136 calories, 5 grams (g) of fat, 19 g carbohydrate, 1.6 g fiber and 270 mg sodium

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