• Cooking Time:
  • Servings:
  • Preparation 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.

Categories: Mix 
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