Combine first 6 ingredients together in a large bowl; cut in shortening with a pastry blender or 2 forks until mixture resembles coarse crumbs. Store in an airtight container at room temperature for up to 6 weeks or freeze for up to 6 months. Attach instructions.
Instructions: Combine 2 cups cornbread mix with one teaspoon chili powder in a large mixing bowl; form a well in the center and set aside. Whisk one egg and 3/4 cup water together; pour into well. Mix just until combined; spread batter in a greased 8"x8" pan. Bake at 425 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Makes 16 servings.