Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed. put in a large airtight container, label, store in a cool dry place. this mix should be used in 10 to 12 weeks. to bake the cornbread: preheat oven to 425 degrees. lightly oil an 8-inch square pan or round cast iron pan. spread the batter in pan and bake about 25 minutes or until golden brown. please note: if using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. putting the batter into a hot cast iron pan helps to create a golden brown crust.

Target recipe: in a bowl, combine the dry ingredients; cut in shortening until crumbly. store in an airtight container in a cool dry place or in the freezer for up to 6 months. to use: stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy). pour into a greased 8-in. square baking pan. bake at 425f for 20-25 minutes or until bread tests done.