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“This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!”
READY IN:
35mins
YIELD:
5 batches (10 cups total dry weight)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the dry ingredients; cut in shortening until crumbly.
  2. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
  3. To use: Stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy).
  4. Pour into a greased 8-in. square baking pan.
  5. Bake at 425F for 20-25 minutes or until bread tests done.

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