 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! Ingredients:
4 1/4 cups flour |
4 cups cornmeal |
3/4 cup sugar |
1/4 cup baking powder |
1 -2 teaspoon salt |
1 cup shortening |
1 egg |
1 cup milk |
Directions:
1. In a bowl, combine the dry ingredients; cut in shortening until crumbly.
2. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
3. To use: Stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy).
4. Pour into a greased 8-in. square baking pan.
5. Bake at 425F for 20-25 minutes or until bread tests done.
|
|