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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 45 |
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Donna Smith of Victor, New York always keeps a plastic bag of this corn bread mix in her freezer. All I have to do is add egg and milk for great, light-textured corn bread, she says. Ingredients:
4-1/4 cups king arthur unbleached 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 egg |
1 cup milk |
Directions:
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. Yield: 5 batches (11-2/3 cups total).
2. To prepared corn bread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups corn bread 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. Yield: 9 servings per batch.
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