5 c. flour
5 c. cornmeal
1/3 c. baking powder
4 tsp. salt
2 c. powdered milk

Mix the above. Cut 1 cup shortening into the flour mixture.

Store in covered container. Do not keep in refrigerator. May be kept 6 to 8 weeks.

To make cornbread:

1 egg, beaten
1 c. water
1/4 c. melted shortening
2 1/2 c. mix

Stir only until blended. (Omit the melted shortening if a less rich cornbread is desired.) Bake in muffin tins or flat pan at 425 degrees for 20 minutes.