Instructions: 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). To prepare corn bread: In a bowl, beat egg; add milk and mix well. Stir in 2 1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square
baking pan. Bake at 425 F for 20-25 minutes or until bread tests done.

Yield: 9 servings per batch.

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