| 1 | Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. |
| 2 | Cut in shortening with a pastry blender till mixture resembles coarse crumbs. |
| 3 | Store in a covered airtight container or self-sealing plastic bag for up to 6 weeks at room temperature. |
| 4 | (for longer storage, place in freezer container and seal; store in freezer up to 6 months. |
| 5 | To use, allow mix to come to room temperature). |
| 6 | to use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight-edged spatula. |
| 7 | Makes 16 cups of mix. |
| 8 | to bake corn bread or muffins: grease or spray an 8x8x2-inch baking pan or 10 2 ?inch muffin cups with nonstick spray coating. |
| 9 | Place 2 cups corn bread mix in a large mixing bowl. |
| 10 | If desired, add ?tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. |
| 11 | Make a well in the center of the dry mixture. |
| 12 | Combine 1 beaten egg and ?cup water in a small bowl; add all at once to mix. |
| 13 | Stir just till batter is smooth (do not overbeat). |
| 14 | Pour batter into prepared pan or spoon into prepared muffin cups, filling each ?full. |
| 15 | 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. |
| 16 | Makes 10 servings or 10 muffins. |
| 17 | suggested to give mix as gifts along with baking instructions and perhaps a fancy muffin pan. |
| 18 | from "better homes and gardens special interest publications - holiday cooking" - 1995. |
