Recipe of the Week: J.J.’s Cornmeal Dry Mix

Combine the cornmeal, flour, sugar, baking powder and salt in a large container with a tight-fitting lid (15- to 16-cup capacity), until thoroughly mixed.

Seal in an airtight container, label and store at room temperature until ready to use.

Using The Dry Mix

To make an 8-inch square or loaf (8  1/2-by-4 1/2 inches), use a fork to whisk together 2  1/2 cups Dry Cornmeal Dry Mix, 1/3 to 1/2 cup granulated sugar or packed light or dark brown sugar and up to 1 teaspoon of your chosen spices in a mixing bowl.

Whisk together 1 cup buttermilk, unsweetened coconut milk or a fruit puree, 2 large eggs, up to 1 1/2 tablespoons flavorings and 1 1/2 teaspoons pure vanilla extract in a liquid measuring cup, then pour over the dry mixture, along with 8 tablespoons unsalted melted butter and up to 1 cup of add-ins (optional). Gently fold until well blended, then pour into the greased/floured pan.

Bake in a 350-degree oven for 35 to 40 minutes (for a square) or 50 to 55 minutes (for a loaf). Cool on a wire rack for 15 to 20 minutes in the pan, then dislodge to cool completely.

Variations

OILS

Neutral-flavored oils such as vegetable, corn, canola, grapeseed or refined coconut oil, extra-virgin olive oil or unrefined coconut oil.

FLAVORINGS

Freshly grated lemon or orange zest; freshly grated peeled ginger root.

GROUND SPICES

Cinnamon, ginger, cloves, nutmeg, cardamom, espresso powder.

ADD-INS

Poppy, caraway, fennel, anise or sesame seeds; dried culinary lavender; diced crystallized ginger; chopped nuts, toasted; hulled sunflower seeds; diced apple; diced banana; whole berries (halved or quartered, if large); chopped chocolate or chips; lightly packed, coarsely shredded zucchini (avoid the center seeds, wrap in paper towels and squeeze out liquid); lightly packed/finely shredded carrot; coarsely chopped dried fruit, plumped in hot water and drained; shredded sweetened coconut/toasted coconut; fresh herbs; corn kernels; chopped scallions; shredded or crumbled cheese.