- 4 1/4 cups [595 g] all-purpose flour
- 4 cups [1 L] cornmeal
- 3/4 cup [150 g ] sugar
- 1/4 cup [60 mL] baking powder
- 1 teaspoon [5 mL] salt
- 1 cup [225 g] shortening
- 1 egg [per bread]
- 1 cup [250 mL] milk [per bread]
|
- Into a bowl, mix together flour, cornmeal, sugar, baking powder and salt.
- Cut in shortening until crumbly.
- Store corn bread mix into an airtight container into a cool dry place or freeze for up to 6 months.
- When ready to bake, preheat oven to 425°F [220°C].
- Beat egg into a bowl.
- Pour in milk and mix well.
- Stir in 2 1/3 cups [580 mL] corn bread mix just until moistened [ batter will be lumpy].
- Pour into a greased 8-inch [20-cm] square baking pan.
- Bake into preheated oven for 20 to 25 minutes, until bread tests done.
|
