Corn Bread Mix

4 ¼ cups all purpose flour         4 cups cornmeal

¾ cups sugar                            ¼ cup baking powder

1-2 tsp salt                                1 cup shortening


In a bowl, combine the dry ingredients; cut in shortening until crumbly.  Store in an airtight container in a cool dry place or in the freezer for up to 6 months.  Yield- 5 batches.


Additional ingredients: 1 egg      1 cup milk


To prepare corn bread:  In a bowl, beat egg.  Add milk & mix well.  Stir in 2 1/3 cups corn bread mix just until moistened (the batter will be lumpy).  Pour into a greased 8 inch square pan.  Bake at 425º for 20-25 minutes. 

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