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Title: Homemade Corn Bread Mix
Yield: 16 Cups

Ingredients

      6 c  all-purpose flour
      6 c  cornmeal
      2 c  non-fat dry milk powder
      1 c  sugar
    1/3 c  baking powder
      2 ts salt
  1 1/2 c  shortening that does not
      1    require refrigeration

Instructions

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 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 not overbeat). Pour
batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 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.

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