Southern Cornbread

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups Lily enriched self-rising white cornmeal mix, White
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Crisco original no-stick cooking spray
  • 1/4 cup Crisco pure vegetable oil

• Dairy

  • 1 1/4 cups Milk or buttermilk

Found on whitelily.com

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 1/4 to 1 1/2 cups milk or buttermilk
• 1/4 cup Crisco® Pure Vegetable OilOR 1/4 cup Crisco® All-Vegetable Shortening
• 1 large egg, lightly beaten
• 1 to 2 tablespoons sugar

Directions

• HEAT oven to 425°F. Coat 8- or 10-inch ovenproof skillet or 8x8-inch baking pan with no-stick cooking spray. Place in oven to heat.
• BLEND together cornmeal mix, milk, oil, egg and sugar just until moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into heated skillet.
• BAKE 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8x8-inch pan.
• REMOVE from oven, cut into wedges or squares and serve immediately.