| 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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