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Cornbread: Best Ever Traditional Southern Cornbread

Source of Recipe

White Lily Foods Co.


List of Ingredients

3 cups White Lily Self-Rising Cornmeal Mix
2 to 3 tablespoons sugar (optional)
1 tablespoon vegetable oil
3 large eggs, beaten
2-1/4 cups buttermilk or milk
1/2 cup (1 stick) melted butter or margarine, divided



Recipe

Preheat oven to 425 degrees.

In a large bowl, combine cornmeal mix and sugar, if using, and set aside. Add vegetable oil to a 10- or 11-inch cast-iron skillet. Place in oven for 10 minutes to heat skillet.

Meanwhile, in medium bowl, combine egg, buttermilk and 1/4 cup melted butter. Add all at once to cornmeal mixture. Stir until just moistened (batter should be lumpy). Remove skillet from oven and swirl oil to coat bottom and side. Pour batter into hot skillet. Bake for 18-22 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Brush remaining 1/4 cup melted butter over top. Serve warm.

Variation: To make cornsticks, substitute a well-oiled cast-iron cornstick mold. Heat as directed above. Fill each indentation about 3/4 full and bake for 12-15 minutes or until a wooden pick inserted near the center comes out clean. Brush as above with melted butter. Let stand 2 minutes before removing from the pan.

SERVES 8-10