Jiffy Cornmeal Muffin (Clone)

4 cups flour

4 cups cornmeal

1 1/2 cups nonfat dry milk or dry buttermilk powder

2/3 cup granulated sugar (optional)

1/4 cup baking powder

2 teaspoons salt

1-1/2 cups shortening

Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place.

Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.    

Cornmeal Muffins

Grease 8 medium-size muffin cups.

Combine 2-1/4 cups Cornmeal Mix,

2/3 cup water and 1 beaten egg.

Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.  

Cornmeal Biscuits

Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough.

Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.        

Cornbread

Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients.

Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.  

 Blueberry Cornbread

Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.  

Cheese Cornbread

After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.