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    • #237831

      12 wide-mouth pint (2-cup) canning jars with lids and rings
      1/2 yard print cotton fabric
      6 yards) craft ribbon (for jars)
      For 1 jar
      1 C. yellow cornmeal
      1 C. sifted flour
      1/4 C. granulated sugar
      1/2 tsp. salt
      4 tsp. baking powder
      For 12 jars
      12 C. yellow cornmeal
      12 C. sifted flour
      3 C. granulated sugar
      3 T. salt
      16 T. baking powder
      In a large bowl, thoroughly mix all dry ingredients.
      To package in jars: Wash, rinse and thoroughly dry canning jars, lids and
      Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars
      with 2 cups each of the finished mix. Layering ingredients for this recipe
      will require larger jars.
      Place two cups Texas cornbread mix in each wide-mouth pint canning jar.
      Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric
      circle, and tie with ribbon.
      Attach the following instructions on a gift tag:
      1 container (2 cups) Texas Cornbread Mix
      1 egg
      1 cup milk
      1/4 cup soft shortening (Crisco)
      Preheat oven to 425?F. Grease one 8-inch square pan, or 8-inch cast iron
      skillet, or cast iron cornbread mold.
      Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening.
      Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
      Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread

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