CORN BREAD MIX

4 1/2 cups all-purpose flour
4 cups cornmeal
3/4 cup sugar
1/4 cup baking powder
1 to 2 tsp salt
1 cup shortening

In a bowl, combine the dry ingredients; cut in shortening until crumbly.

Store in airtight container in a cool dry place for up to 3 months or in the freezer for up to 6 months.

Yield: 11 2/3 cups total (5 dozen muffins or 5 cornbreads)

TO MAKE CORNBREAD OR CORN MUFFINS:
1 cup milk
1 egg
2 1/3 cups mix (room temperature)

Preheat oven to 425 degrees F. Grease an 8x8-inch or 9x9-inch baking dish, 12 muffin cups, or corn stick pan (makes 16-18 cornsticks).

Beat milk and egg together. Add cornbread mix and stir together just until blended. Pour into prepared dish, muffin pan, or cornstick pan.

Bake at 425 F 12-20 minutes or until done.