6 c. cornmeal
3 c. flour
1 tbsp. salt
3 tbsp. sugar, optional
3 tbsp. baking powder
2 1/4 tsp. baking soda

Combine all ingredients; mix well. Store in an airtight container in a cool, dry place for up to 6 weeks. Yield: 8 1/2 cups. Note: If desired, can mix half a batch at a time. (See next recipe.)