Homemade Corn Bread Mix~add water
Source of Recipe
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List of Ingredients
6 cups flour
6 cups cornmeal
2 cups non-fat dry milk powder
1 cup Sugar
1/3 cup Baking powder
2 teaspoons saltt
1 1/2 cups shorteningRecipe
Stir together flour, cornmeal, dry milk powder, sugar, baking powder,
and salt in an extra large mixing bowl. Cut in shortening with a
pastry blender till mixture resembles coarse crumbs. Store in a
covered airtight container or self sealing plastic bag for up to 6
weeks at room temperature.
(For longer storage, place in freezer container and seal; store in
freezer up to 6 months. To use, allow mix to come to room
temperature.) Yield: 16 cups
To use mix for corn bread or muffins, lightly spoon into a measuring
cup; level with a straight edged spatula. Makes 16 cups of mix.
To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking
pan or 10 2 1/2 inch muffin cups with nonstick spray coating. Place 2
cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
tsp. dried basil or thyme, crushed; or dried chives, chili powder, or
poultry seasoning. Make a well in the center of the dry mixture.
Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do notoverbeat). Pour
batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 full. Bake in a 425° F. degree over for 20-25 minutes for
corn
bread, and about 15 minutes for muffins or till golden brown and a
toothpick inserted near the center comes out clean. Makes 10 muffins.
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