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Corn Bread Mix

SUBMITTED BY: Donna Smith

"Donna Smith of Victor, New York always keeps a plastic bag of this corn bread mix in her freezer. 'All I have to do is add egg and milk for great, light-textured corn bread,' she says."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 4 1/4 cups all-purpose flour
  • 4 cups cornmeal
  • 3/4 cup sugar
  • 1/4 cup baking powder
  • 1 teaspoon salt
  • 1 cup shortening
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup milk

DIRECTIONS

  1. In a bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.

FOOTNOTE

  • To prepared corn bread: In a bowl, beat egg; add milk and mix well. Stir in 2-1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread tests done. Yield: 9 serving per batch 45 servings total for all batches.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by Morgan
Needs a little more sugar, and use a little less than the stated amount of the mix when making... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2007 by Michael
A bit dry but good. MORE


 
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