3 C. sifted flour
3 C. yellow cornmeal
1 1/2 C. instant nonfat dry milk
3 1/2 T. baking powder
2 1/2 t. salt
3 T. sugar (optional)
Include a decorative tag with instructions for making the cornbread:
Combine 2 1/2 C. of the cornbread mix with:
3/4 C. solid vegetable shortening
3 eggs, lightly beaten
1 C. water
Preheat the oven to 425° F. Place dry ingredients in a large bowl. Cut the shortening into the dry mix until it resembles coarse crumbs.
Add eggs and water and mix well. Bake in an 8″ x 8″ x 2″ greased pan for 15 – 20 minutes, or until a knife inserted into the center comes out clean.