Cornbread

Cornbread

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.