Southern Buttermilk Cornbread

• Crisco(R) Original No-Stick Cooking Spray
• 2 cups White Lily(R) Enriched Self-Rising Buttermilk White Cornmeal Mix OR 2 cups White Lily(R) Enriched Self-Rising White Cornmeal Mix
• 1 3/4 cups buttermilk
• 1 1/3 cups milk
• 1/4 cup Crisco Pure Vegetable Oil OR Crisco All-Vegetable Shortening, melted
• 1 large egg
• 2 tablespoons sugar

1. HEAT oven to 425u0b0F. Spray 8- or 10-inch heavy skillet or 8-inch square pan with no-stick cooking spray. Place skillet in oven to preheat.
2. COMBINE cornmeal mix, buttermilk, oil, egg and sugar, if desired. Mix well. Pour into skillet or pan.
3. BAKE 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet or pan. Remove from pan and serve.
4. MUFFINS OR CORN STICKS -
5. MUFFINS: HEAT oven to 425u0b0F. Spray 12 muffin cups with no-stick cooking spray. Fill cups 2/3 full. Bake 20 to 25 minutes.nTEP TWO
6. CORN STICKS: HEAT oven to 425u0b0F. Spray corn stick pan with no-stick cooking spray. Place in oven to heat. Fill pans 2/3 full. Bake 12 to 15 minutes.

white lilyuae enriched, buttermilk, milk, vegetable oil, egg, sugar

Taken from www.yummly.com/recipe/Southern-Buttermilk-Cornbread-2663275 (may not work)