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Ingredients
- 2 c. self-rising white corn meal - White Lily Buttermilk White Cornbread Mix recommended or possibly Martha White Warm Rize
- 1 tsp table salt
- 1 x or possibly 2 Tbsp. granulated sugar
- 1/2 c. very warm water
- 1 1/4 c. buttermilk (or possibly lowfat milk)
- 1 lrg fresh egg, beaten lightly
- 1/4 c. melted butter or possibly bacon drippings or possibly oil (or possibly mix)
- 1/8 tsp baking soda
Directions
- (Fold in well just before placing mix in pan and in warm oven)
- This is needed with my Cornbread Dressing (below)
- Preheat Oven to 375 Degrees F.
- If you have a large seasoned black iron skillet, add in 3 Tbsp. oil to it and place it in the oven while it heats. Otherwise, place oil in a baking pan to heat. In a medium bowl, combine meal, salt, sugar. Add in Warm water, stir in and let sit about 5 min. Add in lightly beaten egg. Stir in to combine. Add in buttermilk or possibly lowfat milk and mix well. Add in melted butter, bacon drippings or possibly oil. Mix well. Remove baking pan from oven with warm pads. Stir in the 1/8 tsp. baking soda into cornbread mix. Pour mix into warm oiled pan. Place in preheated oven and bake at 375 Degrees F. for about 40 min, or possibly till golden. A clean toothpick stuck in the center should come out clean.
- Serve cornbread warm with butter.
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