| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cornbread, White lily | 1 | servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From: White Lily Bag Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.
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