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

Reader J.J. kindly sent us this recipe for a multipurpose cornmeal dry baking mix. This was tested as a 9-cup batch  (1 cup equals 5 ounces.)

  • 4 cups (18 ounces) finely ground cornmeal
  • 4 cups (18 ounces) unbleached all-purpose flour
  • 2/3 cup (4 5/8 ounces) granulated sugar
  • 3 1/2 tablespoons (42 grams) baking powder
  • 1 1/2 teaspoons (10 grams) table salt

Dry Mix Making Directions

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.



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


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


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


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.


This mix can be stored in an airtight container at room temperature for up to three months, or a bit longer if kept refrigerated.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!