2 cups white cornmeal
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 cup instant dry coffee creamer
1/4 cup sugar
1/4 cup baking powder
1/2 tbsp. salt

Shake mixture until well combined.

Equivalent to about six packages of cornbread mix.

TO COOK:

Combine 1 egg, and milk or water, and bake as normal. I normally use about 1 to 1 1/2 cups of the mix at one time.

Note: If your mix sets on the pantry shelf for longer than 2 months, add a teaspoon of baking powder to your mixing bowl, since baking powder seems to loose it's effectiveness after a while.

Submitted by: Shirley Billingsley