Ingredients

Quick Baking Mix Quick Cooking - Sept/Oct 20029 cups all-purpose flour 1/3 cup baking powder 1/4 cup sugar 3 teaspoons salt 1 teaspoon cream of tartar 2 cups butter-flavored shortening In a large bowl, combine the dry . Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: 12 cups. NOTES : 'A fast-to-fix bread is one of the best ways to dress up a meal any time of day,' writes Alice Wrisley of Mohawk, New York. With this versatile mix, you can make all of the items on this page. It's a great helper in the kitchen.'Country Corn Bread 1 1/2 cups Quick Baking Mix -- (recipe above) 3/4 cup cornmeal 2 tablespoons sugar 1/2 teaspoon salt 1 egg 1 cup milkIn a bowl, combine the mix, cornmeal, sugar and salt. Beat egg and milk; stir into dry just until moistened. Pour into a greased 8' square baking pan. Bake at 400F for 20-22 minutes or until a toothpick inserted near the center comes out clean (corn bread will not brown). Cool for 10 minutes on a wire rack before cutting

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