Texas Cornbread Mix in a Jar

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:
Texas Cornbread
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.