Mix Ingredients
4 1/4 c all purpose flour
4 c cornmeal
3/4 c sugar
1/4 c baking powder
2 t salt
1 c shortening

Wet Ingredients
1 egg
1 c milk


Combine all of the mix ingredients. Cut in the shortening until crumbly. Store in a cool place or the freezer for up to 6 months.

To prepare the cornbread:

In a bowl, beat the egg. Add milk and mix well. Stir in 2 1/3 c of the mix until just moistened.

Pour into a greased 8" square baking pan. Bake at 425 for 20-25 minutes, or until bread tests done.


Preparation time: 5 minutes
Cooking time: 25 minutes


Source: AAL's 1999 cook book.