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:
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