Package Gotta-Have-It Cornbread Mix with a mini cornstick pan and a jar of salsa. Add a line to instructions: “For a quick & easy appetizer, bake batter in pan, then dip tiny cornsticks into salsa.” Delicious!
6 cups all-purpose flour
6 cups cornmeal
2 cups powdered milk
1 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 1/2 cups shortening
How to Make It
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.
Gooseberry Patch Very Merry Christmas Cookbook
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