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Post by Muffie on Dec 26, 2008 13:48:12 GMT -6
4 cups flour 1 Tbsp. salt 1 cup sugar 1/4 cup baking powder 1 cup solid vegetable shortening 4 cups cornmeal (plain)
***Note you can use white or yellow cornmeal. My family likes yellow cornmeal the best.***
Sift flour, cornmeal, salt, sugar, and baking powder in to a large bowl. With a pastry blender or two knives (I use a spoon to start with then I just use my hands to get the pea/sand consistencly that I want) cut in shortening until particles are fine. Store in refrigerator in an airtight container. Makes about 10 cups of dry mix
CORNBREAD OR CORN MUFFINS RECIPE
Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased iron skillet or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger.
Muffins will bake in 8-10 minutes.
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