Southern Buttermilk Cornbread

Name: Southern Buttermilk Cornbread
Ingredients: Crisco(R) Original No-Stick Cooking Spray; 2 cups White Lily(R) Enriched Self-Rising Buttermilk White Cornmeal Mix OR 2 cups White Lily(R) Enriched Self-Rising White Cornmeal Mix; 1 3/4 cups buttermilk; 1 1/3 cups milk; 1/4 cup Crisco Pure Vegetable Oil OR Crisco All-Vegetable Shortening, melted; 1 large egg; 2 tablespoons sugar

7 ingredients

6 steps

Ingredients

Crisco(R) Original No-Stick Cooking Spray
2 cups White Lily(R) Enriched Self-Rising Buttermilk White Cornmeal Mix OR 2 cups White Lily(R) Enriched Self-Rising White Cornmeal Mix
1 3/4 cups buttermilk
1 1/3 cups milk
1/4 cup Crisco Pure Vegetable Oil OR Crisco All-Vegetable Shortening, melted
1 large egg
2 tablespoons sugar

Directions

1

HEAT oven to 425°F. Spray 8- or 10-inch heavy skillet or 8-inch square pan with no-stick cooking spray. Place skillet in oven to preheat.
2

COMBINE cornmeal mix, buttermilk, oil, egg and sugar, if desired. Mix well. Pour into skillet or pan.
3

BAKE 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet or pan. Remove from pan and serve.
4

MUFFINS OR CORN STICKS -
5

MUFFINS: HEAT oven to 425°F. Spray 12 muffin cups with no-stick cooking spray. Fill cups 2/3 full. Bake 20 to 25 minutes. STEP TWO
6

CORN STICKS: HEAT oven to 425°F. Spray corn stick pan with no-stick cooking spray. Place in oven to heat. Fill pans 2/3 full. Bake 12 to 15 minutes.