Homemade corn bread mix
16 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | All-purpose flour |
| 6 | cups | Cornmeal |
| 2 | cups | Non-fat dry milk powder |
| 1 | cup | Sugar |
| ⅓ | cup | Baking powder |
| 2 | teaspoons | Salt |
| 1½ | cup | Shortening that does NOT |
| Require refrigeration | ||
Directions
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.) 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 2½-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add ¾ 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 ¾ cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each ¾ full. Bake in a 425 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 servings or 10 muffins.
Suggested to give mix as gifts along with baking instructions and perhaps a fancy muffin pan.
From 'Better Homes and Gardens Special Interest Publications - Holiday Cooking' - 1995.