CORN BREAD MIX
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
Recipe Introduction
This is great to put in a plastic bag and store in your freezer
and then take out when needed.
List of Ingredients
4¼ cups flour
4 cups cornmeal
¾ cup sugar (NO SUGAR FOR ME )
¼ cup baking powder
1-2 tsp. salt
1 cup shortening
Additional ingredients
1 egg
1 cup milk I USE BUTTERMILKRecipe
In a bowl combine the dry ingredients.
Cut in shortening until crumbly.
Store in a airtight container in a cool place or in the freezer
up to 6 months.
Yields 5 batches (11 -2/3 cups total)
To prepare corn bread:
In a bowl, beat egg add Buttermilk and mix well.
Stir in 2-1/3 cups corn bread mix until moistened (the batter
will be lumpy).
Pour into a greased 8-inch square baking pan.
Bake at 425º for 20-25 minutes or until bread tests done.
Yields 9 batches per batch
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