Texas Cornbread
Source of Recipe
Online
List of Ingredients
12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon (for jars)
OR
12 holiday-colored paper lunch sacks
12 quart-sized zipper food storage bags
4 yards 1"-wide holiday craft ribbon (for bags)
for 1 jar:
1 cup yellow corn meal
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
for 12 jars:
12 cups yellow corn meal
12 cups sifted flour
3 cups sugar
3 tablespoons salt
16 tablespoons baking powderRecipe
In a large bowl, thoroughly mix all dry ingredients.
To package in jars: Wash, rinse and dry canning jars, lids and bands.
Packaging note: pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Mixing ingredients permits the finer flour granules to fill spaces between the cornmeal, and allows a single recipe to fit inside a pint jar. Layering ingredients for this recipe will require larger jars.
Place two cups Texas cornbread mix in each wide-mouth pint canning jar. [Hint for FoodSaver brand vacuum sealer owners: use the jar sealing attachment to seal jars for longer storage.]
Cut 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.
To package in bags: Place 2 cups cornbread mix in each zipper food storage bag. Seal bags.
Place bagged mix inside holiday-colored paper bag. Fold down paper bag top, and tape or staple closed.
Cut 12-inch lengths of craft ribbon. Tape craft ribbon around paper bag.
Recipe Instructions (included on gift tag):
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425 degrees. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
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