6 cups yellow cornmeal
3 cups all-purpose flour
6 teaspoons salt (regular, not Kosher)
6 tablespoons baking powder
teaspoons baking soda
and place in an airtight container.
Store in a cool place.
When you get ready to make the skillet cornbread:
1 1/2 cups plus 1 1/2 tablespoons of cornbread master mix
1 cup buttermilk
1/2 cup milk
1 whole egg, beaten
1/4 cup shortening, melted and cooled
2 tablespoons shortening for skillet
Preheat oven to 450 degrees. Place the mix in a large mixing bowl. Add the buttermilk, milk, and beaten egg and stir until just mixed. Stir in the 1/4 cup melted shortening just until combined.
In a 10 1/2 inch cast iron skillet, melt the remaining 2 tablespoons shortening over medium heat until very hot. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until light golden brown and set in the firm in the middle. Do not overbake! Place under broiler to brown if needed.
To make mini cornbread muffins, spray a mini muffin tin with nonstick cooking spray and fill each cup about 2/3 full. These should bake in 15 minutes depending on the oven. Do not over bake or they will dry out and become tough. Bake just until they are set in the middle.
*Stir in shredded cheese, corn, green chiles, bacon bits, etc. into the batter for variations.