Pre-Mix and Store
Ingredients:
- 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
Preparation
(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
