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12 wide-mouth pint (2-cup) canning jars with lids and rings

1/2 yard print cotton fabric

6 yards craft ribbon (for jars) 

For 1 jar:

1 cup yellow cornmeal

1 cup sifted flour

1/4 cup granulated sugar

1/2 teaspoon salt

4 teaspoons baking powder 

For 12 jars:

12 cups yellow cornmeal

12 cups sifted flour

3 cups granulated sugar

3 tablespoons salt

16 tablespoons baking powder 

In a large bowl, thoroughly mix all dry ingredients.

To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands. 

Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars. 

Place two cups Texas cornbread mix in each wide-mouth pint canning jar. 

Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. 

Attach the following instructions on a gift tag: 

1 container (2 cups) Texas Cornbread Mix

1 egg

1 cup milk

1/4 cup soft shortening (Crisco) 

Heat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.

Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!

Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.



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