Southern buttermilk cornbread

1 servings

Ingredients

Quantity Ingredient
2 cups White Lily Self Rising Buttermilk Cornmeal mix
1¼ cup Milk; up to 1-1/2
¼ cup Vegetable oil or melted shortening
1 Egg
1 tablespoon Sugar; (optional) (up to 2)

Directions

Preheat: well greased 8 or 10 inch heavy skillet in 425 F. oven. Or, grease an 8 x 8 x 2 inch baking pan.

Bake in 425 oven for:

25 to 30 min. 8 inch skillet

20 to 25 min. 10 inch skillet

25 to 30 min. 8 x 8 x 2 inch pan Remove from pan and serve. Makes 8 servings.

For Muffins: Fill greased muffin cups ⅔ full. Bake at 425 F. for 20 - 25 minutes. Makes about 16.

For Corn Sticks: Preheat well-greased heavy corn stick pans. Fill almost full. Bake at 425 F. for 12 to 18 minutes. Makes 16 to 18 sticks.

For richer cornbread: Substitute ½ cup melted butter or margarine for ¼ cup vegetable oil or melted shortening.

For Low Cholesterol Corn Bread: Use 1-¼ to 1-½ cusp skim milk, ¼ cup vegetable oil and substitute ¼ cup no cholesterol egg product for 1 egg.

Mix and bake as directed.

From: White Lily Bag

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.

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