Homemade Cornbread Or Muffins Mix

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 6 cups flour
• 6 cups cornmeal
• 2 cups nonfat dry milk powder
• 1 cup sugar
• 1/3 cup baking powder
• 2 teaspoons salt
• 1 1/2 cups shortening

Recipe

• 1 stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
• 2 cut in shortening with a pastry blender till mixture resembles coarse crumbs.
• 3 store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
• 4 (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).
• 5 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.
• 6 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.
• 7 place 2 cups corn bread mix in a large mixing bowl; if desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
• 8 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.
• 9 stir just till batter is smooth (do not over beat).
• 10 pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
• 11 bake in a 425°f 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.
• 12 makes 10 muffins.