- This topic has 2 replies, 3 voices, and was last updated November 1, 2009 at 2:02 am by .
- November 12, 2008 at 2:42 pm #266490
Combine the dry ingredients below in a jar to give as a gift, or just keep handy for the next time you want to make cornbread!
3 cups sifted flour
3 cups yellow cornmeal
1 1/2 cups instant nonfat dry milk
3 1/2 tbsp baking powder
2 1/2 tsp salt
3 tbsp sugar (optional)
Include a decorative tag with instructions for making the cornbread:
2 1/2 cups of the cornbread mix
3/4 cup solid vegetable shortening
3 eggs, lightly beaten
1 cup water
Preheat the oven to 425° Place dry ingredients in a large bowl. Cut the shortening into the dry mix until it resembles coarse crumbs. Add eggs and water and mix well.
Bake in an 8″x8″x2″ greased pan for 15-20 minutes, or until a knife inserted into the center comes out clean
- November 15, 2008 at 1:37 pm #403631
How is this? When I do cornbread from scratch it always seems grainy and dry. I need a good recipe.
- November 15, 2008 at 5:37 pm #403638
Its real good, the shortening makes it lighter and not as grainy….good luck!! and thanks!!
- November 1, 2009 at 2:02 am #425976
How dry and crumbly is it after you cut in the shortening? I was wondering if the shortening could be cut in when you make the mix, then storing it that way. Whatcha think?
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