Sunday, February 24, 2013

Mama’s Louisiana Cornbread Mix

Pre-Mix and Store

  • 5 cups plain yellow corn meal
  •  4 cups plain white flour
  • 3 tablespoons baking powder
  • 1 cup sugar
  •   2 tablespoons salt
  •  Mix the 5 dry ingredients together
  •  Store in ziplock bag or sealed canister till ready to use

(print these directions on a label and stick it on
the cornbread mix storage container)

1.     Preheat the oven to 375°
2.     Mix together 1½  cups cornbread mix with 1/3 to ½ cup shortening
3.     Add 1 egg, 2 tablespoons sour cream, ¾ cup milk.
4.     Stir in enough water to give the batter a cake-like texture.
5.     Pre-heat an 8-9 inch properly cured and seasoned cast iron skillet.
6.     Melt a tablespoon of Crisco butter-flavor shortening in the skillet.
7.     Sprinkle the bottom with a tablespoon of plain corn meal
8.     Pour batter into skillet
9.     Bake until a knife inserted into the center comes out clean

* Sheila King’s perfect-every-time homemade cornbread mix