4 1/2 c. cornmeal
4 c. sifted all purpose flour
1/2 c. sugar (optional)
1/3 c. baking powder
4 tsp. salt
1 c. shortening

Combine first 5 ingredients in large bowl; blend well. Cut in shortening until crumbly. Store in covered container at room temperature. Yield: 3 quarts.

CORN BREAD:

2 1/2 c. homemade cornmeal mix
1 c. milk
1 egg

Combine all ingredients in bowl. Beat for 1 minute or until smooth. Pour into greased 8 inch square baking pan. Bake in 425 degree oven for 20 to 25 minutes. Yield: 9 servings.

CORN STICKS:

Prepare batter as for Corn bread. Pour into hot greased corn stick pans. Bake in 425 degree oven for 20 to 25 minutes. Yield: 14 corn sticks.

CORN MUFFINS:

3 c. homemade cornmeal mix
1 1/4 c. milk
1 egg, beaten

Place mix in bowl. Make well in center. Pour milk and egg into well. Stir until just mixed. Fill greased muffin cups 2/3 full. Bake in 425 degree oven for 12 to 15 minutes. Yield: 12 muffins.