- This topic has 1 reply, 1 voice, and was last updated November 3, 2006 at 4:36 pm by .
- November 3, 2006 at 4:36 pm #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 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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