Ingredients:

2 C. shortening

3-5 C. cornmeal

1/2- 1 C. whole wheat flour (regular will do just fine if that’s all you have)

1 C. rolled oats

1 C. peanut butter (creamy or chunky)

3- 4 C of bird seed (more or less depending how much seed you want to use)

(You have wiggle room on the ingredients and amounts. Birds aren’t picky!)

What to do:

Get your molds ready. I use extra lard to treat the molds so they come out easier.

In a large pot, melt the lard and peanut butter together over low heat. Once the shortening and peanut butter has completely melted add the cornmeal, oats and flour until well mixed. Stir in the bird seed until combined. Pour the mixture into a prepared pan or molds and smooth the surface with the back of a spoon or anything else you have one hand. You just want to make sure they are packed very well. Knock your molds on a countertop to compact the mixture more and let all the air out. Place in the refrigerator to set.

Christina’s Notes:

Also consider using at least two of these optional ingredients: 1/2 cup raisins or other dried fruit, 1/2 peanuts, 1/2 cup sunflower seeds, and 1/2 birdseed mix.