Jiffy Cornbread and Muffin Mix

4 cups flour
4 cups cornmeal
2 cups nonfat dry milk
3/4 cup sugar
1/4 cup baking powder
1 teaspoon salt

Put all ingredients in large bowl and mix with hands, lifting mixture and letting it fall through fingers. Store in airtight container in cool dry place. Makes 9 1/2 cups. Use for the following recipes:

USE FOR CORN BREAD: Melt 1/4 cup margarine in 8" square pan while preheating oven to 425�F. Beat 1 egg and 1 cup water with fork in mixing bowl till blended. Add 2 1/3 cup Mix and the melted butter. Stir just to blend. Pour into pan and bake about 20 minutes.

USE FOR MUFFINS: Prepare batter as for Corn Bread and spoon into 12 greased medium muffin cups.

USE FOR CHEESE CORN BREAD: After turning Corn Bread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed.