Ingredients Jump to Instructions ↓

  1. 4 cups flour

  2. 1 Tbsp. salt

  3. 1 cup sugar

  4. 1/4 cup baking powder

  5. 1 cup solid vegetable shortening

  6. 4 cups cornmeal

Instructions Jump to Ingredients ↑

  1. Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix CORNBREAD OR CORN MUFFINS RECIPE Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period.


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