Homemade Corn Bread Mix
From: Better Homes and Gardens; Holiday Cooking, 1995
Makes 16 cups of mix (enough mix for 8 (8x8-inch) cornbreads or 80 muffins

6 cups All-purpose flour
6 cups Cornmeal
2 cups Non-fat dry milk powder
1 cup Sugar
1/3 cup Baking powder
2 tsp Salt
1 1/2 cups Shortening that does NOT Require refrigeration

Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.

Cut in shortening with a pastry blender till mixture resembles coarse crumbs.

Store in a covered airtight container or self-sealing plastic bag for up to 6 weeks at room temperature. For longer storage, place in freezer container and seal; store in freezer up to 6 months (before using allow mix to come to room temperature.)

To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight-edged spatula.

TO BAKE CORN BREAD OR MUFFINS:
Makes 10 servings or 10 muffins

Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating.

Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture.

Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.

Bake in a 425 degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.