Mix For Cornbread Or Muffins

4 cups all purpose flour
4 cups cornmeal
1 Tablespoon salt
1/4 cup baking powder
1 cup sugar
1 cup solid vegetable shortening such as Crisco

Mix the dry ingredients in a large bowl. Cut in the shortening till crumbly. Store in the refrigerator in a large jar . Will keep 3 or 4 months. To use it measure out 2 1/2 cups of the mix, add 1 egg, and   1 1/4 cups milk. Will make an 8 in pan of cornbread or 6-8 muffins depending on muffin cup size. Bake at 425 degrees for 20 minutes-less time for muffins.