Corn Bread Mix
|Yellow cornmeal||5 Cup (80 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Non fat dry milk powder||2 Cup (32 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄3 Cup (5.33 tbs)|
|Shortening||1 1⁄4 Cup (20 tbs) (That Does Not Require Refrigeration)|
In large bowl combine cornmeal, flour, nonfat dry milk powder, sugar, baking powder, and salt.
Cut in shortening till mixture resembles coarse crumbs.
Store in a covered airtight container up to six weeks.
Stir mix lightly before measuring.
To use, spoon mix lightly into measuring cup; level off with straight-edged knife.
Makes 15 cups.
Corn Bread (35 minutes): Preheat oven to 425°.
Stir Corn Bread Mix thoroughly.
Measure 2 1/2 cups mix; place in a bowl.
Beat together 2 eggs and 1 cup water or milk with a rotary beater.
Add to mix; beat with rotary beater till just smooth.
Pour into greased 9x9x2-inch baking pan.
Bake in 425° oven for 20 to 25 minutes.