Mama’s Louisiana Cornbread Mix

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

Directions:

•  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