Homemade Cornbread Mix

Makes 1 batch of mix (yields 4 pans of cornbread)

A dry mix of cornmeal, flour, and leavening that stores for later use; bake with buttermilk, egg, and butter for tender cornbread.

prepPreheat oven to 400°F / 200°C
950 ml cornmeal (fine or medium grind)	Whisk dry mix, store in airtight container		Cool 5 min, slice and serve warm
480 g flour (all-purpose white flour, whole wheat pastry flour, or a combination)
60 g baking powder
2 teaspoons salt
1 tablespoon butter or bacon grease (for skillet)	Melt butter in skillet, 400°F / 200°C	Pour batter into hot skillet, bake 20 min until golden
2 cups Homemade Cornbread Mix (from step 1)	Stir batter ingredients together
240 ml buttermilk (at room temperature)
1 egg (whisked)
60 g butter (melted and cooled)
60 ml honey (more or less, depending on desired sweetness)

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