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    • Copycat Jiffy Cornbread Mix

       
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      4 cups flour
      4 cups cornmeal
      2 cups nonfat dry milk
      3/4 cup sugar
      1/4 cup baking powder
      1 teaspoon salt

      Combine all until well blended.


      USE FOR CORN BREAD:
      Combine
      1/4 cup melted butter or margarine in 8" square pan while preheating oven to 425ºF
      1 egg, beaten
      1 cup water or milk
      2 1/3 cup Mix

      Stir just to blend. Pour into pan greased 8" round pan and bake about 18-20 min.


      USE FOR MUFFINS: Prepare batter as for Corn Bread and spoon into 12 greased medium muffin cups.

      USE FOR CHEESE CORN BREAD: After turning Corn Bread batter into pan, sprinkle with 1/2 c. shredded Cheddar cheese

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