Southern Cornbread

• 3 c. white lily self-rising cornmeal mix
• 2 to 3 Tbsp. sugar
• 1 Tbsp. vegetable oil
• 3 large eggs, beaten
• 2 1/4 c. buttermilk
• 1/2 c. (1 stick) melted butter or margarine, divided

1. Preheat oven to 425u0b0.
2. In a large bowl, combine cornmeal mix and sugar.
3. Add vegetable oil to a 10 or 11-inch cast-iron skillet.
4. Place in oven to heat for 10 minutes.
5. Meanwhile, in medium bowl, combine egg, buttermilk and 1/4 cup melted butter. Add all at once to cornmeal mixture.
6. Stir until just moistened (batter should be lumpy).
7. Remove skillet from oven and swirl oil to coat bottom and side.
8. Pour batter into hot skillet.
9. Bake for 18 to 22 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean.
10. Brush remaining 1/4 cup melted butter over top.
11. Serve warm.

white lily selfrising, sugar, vegetable oil, eggs, buttermilk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147571 (may not work)