Cornbread

3 quarts all-purpose flour
3/4 cup baking powder
1 1/4 cups granulated sugar
3 tablespoons salt
2 quarts cornmeal
2 1/2 cups dry milk
10 eggs
2 1/2 quarts water
2 1/2 cups melted shortening

Sift dry ingredients together 3 times or blend 15 minutes in mixer on low speed, using whip.

Combine dry ingredients with remaining ingredients; mix just enough to moisten.

Pour into 4 well greased 12 x 18 x 2-inch baking pans.

Bake at 425 degrees F for 30 to 40 minutes.

Serves 100.