4 cups all-purpose flour
1 Tablespoon salt
1 cup sugar
4 tablespoons baking powder
1 cup shortening
4 cups yellow cornmeal
Blend all ingredients together and store in Ziploc bags or airtight container.
To Make Cornbread or Muffins:
Combine 2 ½ cups of cornbread mix with 1 lightly beaten egg and 1 ¼ cups milk. Mix until just blended (don’t over-mix). Pour into greased 8-inch square pan or muffin pan and bake at 425F for about 25 minutes (less for muffins).
