Cornbread II

Breads/Pastries > 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: Combine 2 1/2 cups of the cornbread mix with:
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 8x8x2 greased pan for 15-20 minutes, or until a knife inserted into the center comes out clean.


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!