Homemade Cornbread Or Muffins Mix

1. 1

   Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.

2. 2

   Cut in shortening with a pastry blender till mixture resembles coarse crumbs.

3. 3

   Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.

4. 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. 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. 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. 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. 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. 9

   Stir just till batter is smooth (do not over beat).

10. 10

    Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.

11. 11

    Bake in a 425u00b0F 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.

* Per serving · 4 servings · Values may vary.