Cornmeal Mix recipe with recipes for use

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Cornmeal Mix recipe with recipes for use

 

4 cups flour

4 cups cornmeal

1 1/2 cups nonfat dry milk

2/3 cup granulated sugar (optional)

1/4 cup baking powder

2 teaspoons salt

1 1/2 cups veg shortening

 

Sift dry ingredients together until well mixed. Cut in fat until well

blended. Place in a glass jar. Keep tightly closed in a cool place.

Mixture will keep for 1 to 6 months on the shelf in dry weather. In

hot and humid weather, store in the refrigerator.

 

Cornmeal Muffins:

Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix,

2/3 cup water and 1 beaten egg. Stir just enough to moisten dry

ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for

about 20 minutes. Makes 8.

 

Cornmeal Biscuits:

Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough.

Drop by tablespoonfuls onto a greased baking sheet. Bake at 425

degrees F for 12 minutes. Makes 12 biscuits.

 

Cornbread:

Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water.

Stir just enough to moisten dry ingredients. Pour into a greased pan,

about 8 inches square. Bake at 425 degrees F for about 25 minutes.

Serves 12.

 

Blueberry Cornbread:

Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread

batter and mix gently. Bake as directed.

 

Cheese Cornbread:

After turning Cornbread batter into pan, sprinkle with shredded

Cheddar cheese and sesame seed. Bake as directed.