Southern Cornbread




1 tablespoon bacon drippings or vegetable oil


¾ cup Martha White Self-Rising Corn Meal Mix


¼ cup Martha White Self-Rising Flour


1 tablespoon sugar


1 egg, beaten


1 cup buttermilk


3 tablespoons vegetable oil




Heat oven to 450 degees F




Grease an 8-inch skillet with bacon drippings and place in oven to heat. In medium bowl, combine corn meal, flour and sugar. Stir in egg, buttermilk and oil; blend well. Sprinkle small amount of corn meal into hot greased skillet. Pour batter into skillet. Bake at 450F for 10 to 15 minutes or until golden brown. Makes 4 to 6 servings.




Note: Recipe may be doubled. Bake in 10 ½ skillet for about 25 minutes. For corn sticks and muffins bake for about 10 to 15 minutes


ENJOY!!!

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