This recipe is great for corn bread, cornmeal muffins, tortillas and much more. Recipes are included below the master mix recipe.

Basic Recipe

4 cups corn meal
4 cups all purpose, sifted flour
1 1/2 cups nonfat dry milk
1/4 cup baking powder
1 Tablespoon salt (optional)
1 1/2 cups shortening

Sift the dry ingredients together three times in a large bowl or on a sheet of paper. Cut in shortening until well mixed. Place in a glass jar or tin with a tight lid.

Recipes

Quick Corn Meal Muffins
1 egg
2/3 cup water
2 1/4 cups mix

Grease muffins pans and set oven at 425. Beat egg in bowl. Put in mix and water and stir just enough to moisten. about 17 strokes) Fill muffin pans 2/3 full. Bake about 20 minutes.

Quick Corn Bread
4 1/2 cups mix
1 1/3 cups water
2 eggs

Set oven at 425 and grease an 8 inch square pan. Beat eggs in a bowl. Add the mix and the water. Beat just enough to moisten. Pour into greased pan and bake about 25 minutes.

Quick corn Meal Drop Biscuits

Set oven at 425 and grease a baking sheet. Put 2 cups mix in a bowl and stir in about 1/2 cup water to make a soft dough. Drop by tablespoonfuls onto greased sheet. Bake for 12 minutes.

Corn Meal Crackers
2 cups corn meal mix
4-5 tablespoons water
1/3 cup grated Parmesan cheese (packed)
Poppy seeds

Set oven for 350. Combine mix and cheese and stir in water. Knead on lightly floured board. Roll thin (about 1/16″) and cut in 3″x5″ rectangles. Placed on ugreased cookie sheet. Prick with fork and sprinkle with poppy seed. Bake for 10-12 minutes. then can be reheated in oven for later crisping.

Corn Chips
1 1/4 cups corn meal mix
2 tablespoons vegetable oil
1 teaspoon seasoning salt
1 teaspoon chili powder
1 cup hot water

Measure cornmeal, vegetable oil and seasonings into bowl. Stir in 1 cup hot water. Line baking sheet with foil. Oil the foil and then spread corn meal mixture thinly and evenly over pan. Bake at 325 30 minutes. Cut into small pieces, Salt and return. Chips will curl and dry out.

Corn Meal Griddle Cakes
2 cups mix
1/2 cup water
2 beaten eggs

Put mix in bowl and add other ingredients. Stir until moistened. Spoon onto hot griddle, turn when the bubbles begin forming.

Corn Meal Tortillas
3/4 cup enriched corn meal
1 1/4 cups sifted all purpose flour
2 tablespoons shortening
1 cup boiling water

combine corn meal, flour, and salt. Stir in shortening and boiling water, mixing well. Shape to form 12 balls. Roll out or press each ball between 2 sheets of waxed paper or pat out by hand to form a 5 inch circle. Bake on a hot lightly greased griddle until lightly browned on underside. Turn and bake on the other side.

Taco Shells
to make taco shell, place a cooked tortilla made from the previous recipe, in hot oil about 1 inch deep and fold over with forks or a pancake turner. Fry until crisp. Drain. Fill with favorite taco fillings.