Quick Cornbread
- 2 cups self-rising cornmeal
- 1 cup Jiffy cornbread mix (8.5oz.)
- 2 eggs
- 1 cup buttermilk
- 13 cup vegetable oil
- Preheat oven to 350F.
- Grease a 9x13-inch baking pan with non-sticking cooking spray and heat in the oven while making the batter.
- In a medium bowl, combine cornmeal and Jiffy mix.
- Add eggs, buttermilk, and oil, and mix until dry ingredients are thoroughly moistened, adding a little water if necessary.
- Spread the batter in the prepared pan and bake until golden brown, 15 to 20 minutes.
cornmeal, eggs, buttermilk, vegetable oil
Taken from www.food.com/recipe/quick-cornbread-225963 (may not work)