CORNBREAD MIX

Cornbread Mix image

Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.

Provided by Taste of Home

Time 10m

Yield 9 servings per batch.

Number Of Ingredients 9

Ingredients

4-1/4 cups all-purpose flour
4 cups cornmeal
3/4 cup sugar
1/4 cup baking powder
1 to 2 teaspoons salt
1 cup shortening
ADDITIONAL INGREDIENTS:
1 large egg
1 cup milk

Steps:

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. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: 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 425° for 20-25 minutes or until bread tests done.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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