12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
6 yards craft ribbon (for jars)
For 1 jar
1 cup yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder
For 12 jars
12 cups yellow cornmeal
12 cups sifted flour
3 cups granulated sugar
3 tablespoons salt
16 tablespoons baking powder
In a large bowl, thoroughly mix all dry ingredients.
To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.
Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. 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.
Attach the following instructions on a gift tag:
1 container (2 cups) Texas Cornbread Mix
1 cup milk
1/4 cup soft shortening (Crisco)
Heat oven to 425 degrees F. 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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