Cornmeal (cornbread) Mix

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 cups flour
• 4 cups cornmeal
• 1 1/2 cups nonfat dry milk powder
• 2/3 cup granulated sugar (optional)
• 1/4 cup baking powder
• 2 teaspoons salt
• 1 1/2 cups shortening

Recipe

• 1 sift dry ingredients together until well mixed. cut in fat until well blended. place in a glass jar. keep tightly closed in a cool place. mixture will keep for 1 to 6 months on the shelf in dry weather. in hot and humid weather, store in the refrigerator.
• 2 cornmeal muffins-grease 8 medium-size muffin cups. combine 2-1/4 cups cornmeal mix, 2/3 cup water and 1 beaten egg. stir just enough to moisten dry ingredients. fill muffin cups 2/3 full. bake at 425 degrees f for about 20 minutes. makes 8.
• 3 cornmeal biscuits-add about 1/2 cup water to 2 cups cornmeal mix to make a soft dough. drop by tablespoonfuls a greased baking sheet. bake at 425 degrees f for 12 minutes. makes 12 biscuits.
• 4 cornbread-combine 4 1/2 cups cornmeal mix, 2 beaten eggs and 1 1/3 cups water. stir just enough to moisten dry ingredients. pour into a greased pan, about 8 inches square. bake at 425 degrees f for about 25 minutes. serves 12.
• 5 blueberry cornbread-add 1 cup fresh or partially-thawed frozen blueberries to cornbread batter and mix gently. bake as directed.
• 6 cheese cornbread-after turning cornbread batter into pan, sprinkle with shredded cheddar cheese and sesame seed. bake as directed.