DIY Baking mixes, cornbread, muffins pancakes oh my!

Instant mixes are easy to grab and save time but at a cost. They tend to be over priced. I had long since stopped buying them, because of additives, preservatives and colourings. When I dedicated myself to creating a pantry for bit more self sufficiency, I wanted to replace all those mixes you see in the grocery store, I missed the easy prep. Cakes, pancakes, cornbreads… they are all super easy from a package but not the most natural.

I stumbled upon Redfly Creations. She has a page devoted to her DIY dry mixes. She created dry mix recipes and printable labels for the pantry. Shelf stable – easy to use just like your favourite brands – biscuit mixes, brownies, pancakes and more! I made several of her mixes testing them to see what is best for my family. I later printed them out and kept them on my fridge to re make. We enjoyed her brownies, basic muffin mix, pancakes, biscuit mix ( much like bisquick mix) and cornbread.

In the end I made and remade all of these recipes. I love knowing that I can whip up a batch of brownies last minute with little more then an egg and melted butter… plus these recipes are just basic building blocks. They are totally customizable in the moment – just like your regular mixes – chicken dumplings anyone? Or how about making Banana muffins or blueberry? And who said cornbread had to be square ….waffles anyone?

These mixes are designed for bulk and do make a fair amount – but they can be halved for easy testing or small families. So fill your pantry and ENJOY!

  • Pancake Mix : mix and store air tight
  • 8 cups of unbleached flour
  • 2 cups nonfat dry milk
  • 1/2 cup sugar
  • 3 Tbsp baking powder
  • 1 1/2 Tbsp baking soda
  • 2 tsp salt
  • To Make Pancakes:
  • 2 cups mix
  • 1 3/4 cups of water or milk
  • 1 egg
  • 2 Tbsp vegetable oil

  • Corn Bread Mix
  • 4 cups flour
  • 4 cups yellow cornmeal
  • 2 cups dry milk
  • 1 1/4 cups sugar
  • 1/2 cup baking powder
  • 1 Tbsp baking soda
  • 2 tsp salt

  • To Make Cornbread:
  • 1 1/4 cups cornbread mix
  • 1 egg beaten
  • 1/2 cup water or milk (butter milk is even better!)
  • 2 Tbsp oil
  • Pour into 8×8″ pan. Bake 12-15 min at 425 degrees
  • (you can also make corn muffins by baking them in muffin tins for 15 min. at 425 degrees)

Muffin Mix

12 cups flour
4 Tbsp baking powder
1 Tbsp baking soda
2 tsp salt
4 1/2 cup sugar

Plain muffins:

2 3/4 cups mix
2 eggs
1 cup milk
1/4 cup oil
Bake 15-18 min at 400*

** add up to 1 cup of mini chips, berries or one mashed banana.

All Purpose Quick Mix

5 lbs flour (20 cups)
4 c. dry milk
3/4 cups baking powder
2 Tbsp salt
1 Tbsp Cream of Tartar
5 cups vegetable shortening

(you should not use margarine or butter in substitution for the shortening unless you are going to refrigerate your mix) Use this in place of any bisquick recipe.

To Make:
3 cups quick mix
3/4-1 cup water
Spread 2 tablespoons of melted butter on biscuits before baking.
Bake for 10-12 min at 450 degrees

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