Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: preheat 450 degrees put oil in iron skillet until ready to use. mix the cornmeal, egg and milk together. when oil is real hot pour over cornmeal mixture. once mixed together, pour back into the 10" iron skillet. place in the oven until golden brown on the top. the best cornbread comes from a well seasoned skillet. the blacker the better! i have never used 2 1/2 cups of the corn meal. i have heard of the flour but if done right i swear it's like slicing bread.