4 c. all purpose flour
4 c. yellow cornmeal
1 3/4 c. non fat dry milk
1/3 c. baking powder
2 tsp. salt
1 3/4 c. shortening

NOTE: If using self rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt.

Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate air tight container up to 1 month. 12 cups mix.