Thanks to www.blogger.com for letting so many of us post on the web. Today we tried a cornbread mix that I found at www.recipezaar.com through their great recipe search. Slightly sweet with a delicate rise in texture it is about the closest thing I've found so far to those commercially prepared cornbread mixes from the store. My family does not like the canned corn versions of cornbread so this one will do nicely. It calls for 4 1/4 c. flour, 3/4 c. sugar (would use 1 1/4 c. ) , 4 c. cornmeal, 1/4 c. baking powder, 1-2 tsp. salt (would use the 2 tsp.) and 1 c. shortening. Add two cups of the mix to an egg and a cup of milk stirring until lumpy but mixed and pour into the 8 inch greased pan for baking. Bake the cornbread at 425 degrees F for 16-20 minutes or until edges are browning and top springs back and/or toothpick comes out with at the most a few moist crumbs. It says the mix makes 10 cups or enough for 5 batches and will store in a cool dry place for 6 months.
