Yield: 1 servings
| Measure | 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 \N | Egg |
| 1 tablespoon | Sugar; (optional) (up to 2) |
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.