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Homemade Corn Bread Mix
About 13 cups Mix 8 cups enriched self- / cup sugar
rising corn meal 1 cup all-purpose
(2 lb. bag) shortening 2 cups sifted enriched
self-rising flour Combine corn meal, flour and sugar in large mixing bowl. Cut in shortening on low speed of electric mixer or with pastry blender, until mixture resembles coarse crumbs. Store in covered container at room temperature. (Mix will keep 4 to 6 months.) To use Mix, spoon lightly into dry measuring cup and level off with spatula.
For Corn Bread, Muffins or Sticks
Measure 21 '■> cups Mix into mixing bowl. Blend together 2 eggs and :<4 cup milk. Add liquid all at once to Mix and stir until well blended. If necessary, add more milk to make a medium-thick . batter. For corn bread, turn into well-greased 8-inch square pan; for corn muffins, fill greased muffin cups full; for corn sticks, fill greased corn stick sections level with top of pans. Bake in preheated 425° oven 25 to 30 minutes for corn bread, or 15 to 20 minutes for corn muffins or sticks, or until golden brown.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
76.8%