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Corn Bread Mix

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."

Rate/Review | Read Reviews (15)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 45 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

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.

Footnotes

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.