Gotta-Have-It Cornbread Mix

In a large bowl, combine the flour, cornmeal, dry milk, sugar, baking powder, and salt. Mix well.

Using a pastry blender, cut in the shortening until the mixture is crumbly.

Store the cornbread mix in an airtight container at room temperature for up to 2 months or freeze for 4-6 months.

To use the cornbread mix: Preheat the oven to 425 degrees F. Place 2 cups of the cornbread mix in a bowl. Form a well in the center. In a small bowl, beat together 1 egg and 3/4 cup water. Pour into the cornbread mix and mix until just combined.

Grease a 8x8 baking dish or cornbread pan. Evenly spread the batter in the prepared pan. Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Remove the pan from the oven and let cool on a wire rack.