Cornbread Mix

1. 1

   In a large 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.

2. 2

   5 batches (11-2/3 cups total).

3. 3

   In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425u00b0 for 20-25 minutes or until bread tests done.

* Per serving · 4 servings · Values may vary.

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