White Lily Southern Cornbread

Prep Time:
10 min
Cook Time:
25 min
Total Time:
40 min
Yield:
8 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1 1/4 to 1 1/2 cups milk or buttermilk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup melted Crisco® All-Vegetable Shortening
  • 1 large egg, lightly beaten
  • 1 to 2 tablespoons sugar

Instructions

  1. HEAT oven to 425°F. Coat 8- or 10-inch ovenproof skillet or 8x8-inch baking pan with no-stick cooking spray. Place in oven to heat.
  2. BLEND together cornmeal mix, milk, oil, egg and sugar just until moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into heated skillet.
  3. BAKE 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8x8-inch pan.
  4. REMOVE from oven, cut into wedges or squares and serve immediately.

Nutrition

Serving Size (1 slice, 1/8 of recipe), Calories 210 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 440mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 2g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 15%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

The secret to great Southern cornbread is a well-seasoned cast-iron pan with a smooth, nonstick finish.

Baking Tip

To quickly bring eggs to room temperature, dip them in a bowl of warm water. Cut butter into small chunks and let stand at room temperature 15 minutes to soften.