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Mustard Cornbread Mix

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Serves | Prep Time | Cook Time


12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon (for jars)

for 12 jars:

12 cups yellow corn meal
12 cups sifted flour
3 cups sugar
3 tablespoons salt
16 tablespoons baking powder
2 Tbsp dry mustard

2 pieces cardstock (for tags)

In a large bowl, thoroughly mix all dry ingredients.

To package in jars: Wash, rinse and dry canning jars, lids and bands.

Packaging note: pre-mix ingredients thoroughly before filling

wide-mouth pint canning jars with 2 cups each of the finished mix. Mixing ingredients permits the finer flour granules to fill spaces between the cornmeal, and allows a single recipe to fit inside a pint jar. Layering ingredients for this recipe will require larger jars.

Place two cups Texas cornbread mix in each wide-mouth pint canning jar.

Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.

Makes 12 gift jars.

Recipe Instructions (included on gift tag):

1 container (2 cups) Texas Cornbread Mix

1 egg

1 cup milk

1/4 cup soft shortening (Crisco)

Preheat oven to 425F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.

Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!

Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.

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