2batches of corn bread
By Helen Witty and Elizabeth Schneider
Ready to use, a flavorful mix for either corn bread or muffins. To make the mix, use either regular yellow or white packaged cornmeal, or, if you can get it, stone-ground meal, which tends to be coarser, richer in the taste of corn, and less hard-textured than factory-ground meal. If you have ever used the light, sweet packaged corn-bread mixes, this will seem dense and crunchy by comparison.