- ⅔ cup light brown sugar
- 6 cups white whole-wheat flour
- 2 cups yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon kosher salt
- Mash the brown sugar with a fork in a mixing bowl to get rid of any lumps. Whisk in the flour, cornmeal, baking powder, baking soda, and salt.
- Divide into airtight bags or jars.
- Store at room temperature for up to 1 month.