Total Calories: 278
1. Preheat the oven to 350°F. Generously grease a 9-inch-round cake pan, and set aside.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the milk, butter, and eggs in a large bowl, and cream with a whisk, fork, or an electric mixer set on low speed.
4. Add the dry ingredients to the milk mixture, and stir with a wooden spoon until just mixed. Do not overstir. Pour the batter into the prepared pan.
5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Cool completely before cutting into wedges.
6. Serve immediately, or store in an airtight container for up to 1 week.
CREATING THE JAR
1. Wash and thoroughly dry a 1-pint wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 1/4 cups biscuit mix
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cornbread found in the Gift Jar Tags chapter.
From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.
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