Sweet Southern Cornbread Ala Nita

• 2 cups white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal
• 1 1/2 cups boiling water
• 1 1/4 - 1 1/2 cups whole milk (I use buttermilk) or 1 1/4-1 1/2 cups buttermilk (I use buttermilk)
• 1/4 cup butter, melted
• 1 -2 large fresh egg
• 1 teaspoon table salt
• 2 tablespoons granulated sugar
• 1 pinch baking soda (TO ADD JUST BEFORE BAKING)

1. Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375u0b0F oven.
2. Or, grease an 8x8x2-inch baking pan.
3. In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
4. Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
5. Combine this mixture well with the remaining ingredients except baking soda.
6. Add buttermilk slowly.
7. Batter should be smooth and wet, but don't over mix.
8. When mixed, just before pouring batter up, mix in the pinch of baking soda.
9. Immediately pour batter into preheated oven and hot skillet or pan.
10. Bake for about 40 minutes or until golden brown.
11. Remove from pan and serve.

white lily selfrising, boiling water, milk, butter, egg, salt, sugar, baking soda

Taken from www.food.com/recipe/sweet-southern-cornbread-ala-nita-50617 (may not work)