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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:
Read Reviews
(2)
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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
Reviewed on Dec. 8, 2006 by Morgan
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Morgan
Dec. 8, 2006
Needs a little more sugar, and use a little less than the stated amount of the mix when making the corb bread. Otherwise there isn't enough for a full 5 shots.
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5 users found this review helpful
Needs a little more sugar, and use a little less than the stated amount of the mix when making...
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Reviewed on Feb. 15, 2007 by
Michael
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Michael
Feb. 15, 2007
A bit dry but good.
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2 users found this review helpful
A bit dry but good.
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Corn Bread Mix
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