Donna Smith of Victor, New York always keeps a plastic bag of this corn bread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.
Recommended: 25 Surprising Ways to Use Jiffy Mix
VERIFIED BY Taste of Home Test Kitchen
- 4-1/4 cups all-purpose flour
- 4 cups cornmeal
- 3/4 cup sugar
- 1/4 cup baking powder
- 1 to 2 teaspoons salt
- 1 cup shortening
- ADDITIONAL INGREDIENTS:
- 1 egg
- 1 cup milk
- In a bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total).
Originally published as Corn Bread Mix in Quick Cooking May/June 1998, p60