2 c White Lily Self Rising
-Buttermilk Cornmeal mix
1 1/4 c Milk; up to 1-1/2
1/4 c Vegetable oil or melted
-shortening
1 Egg
1 tb 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 2/3 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 1/2 cup melted butter or margarine for 1/4
cup vegetable oil or melted shortening.
For Low Cholesterol Corn Bread: Use 1-1/4 to 1-1/2 cusp skim milk, 1/4 cup
vegetable oil and substitute 1/4 cup no cholesterol egg product for 1 egg.
Mix and bake as directed.
Yields
1 servings