4 cups all purpose flour (you could even do half whole wheat and half all purpose)
4 1/2 cups cornmeal
1 Tablespoon salt
3/4 cup sugar
1/4 cup baking powder
1 cup vegetable shortening
In a very large bowl add the first 5 ingredients and whisk until well blended. Add the shortening and with a pastry cutter blend the shortening into the dry ingredients. It should look like the picture above.
To use as a muffin mix:
2 1/2 cups of mix
1 1/4 cup milk
In a bowl mix all the ingredients together until just blended together. Place the batter into a prepared muffin tin (sprayed with cooking spray). Fill the each muffin cup about two-thirds full. Bake in a 425 degree preheated oven for 15-20 minutes. This will make 12 large muffins.
Recently I made the batter and poured it over a mixture of beef, veggies and sloppy joe sauce. Bake at 350 degrees for 30-35 minutes.
I hope you enjoy this mix as much as we do. Tomorrow we are having Ham and Bean soup cooked in the slow cooker. I'm serving it with corn muffins!
This post is linked up at the Simple Saturday Blog Hop.