Free Recipe Southern Buttermilk Cornbread
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Southern Buttermilk Cornbread Recipe
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)
Southern Buttermilk Cornbread Preparation
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.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Southern Buttermilk Cornbread?
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