WHITE LILY CORNBREAD RECIPE

I use White Lily Cornmeal Mix so I wanted to post this here in case I threw the bag away to store the cornmeal in a container. Anyway, it always turns out great. If I don't have buttermilk I will put a Tablespoon of vinegar in the milk and let it set for a few minutes.

2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil or melted shortening
1 large egg, lightly beaten
1 to 2 tablespoons of sugar (optional-we don't use it)

Preheat well greased 8 or 10 inch skillet in 425 F oven. Or, grease an 8x8x2-inch baking pan
Blend all ingredients, stirring just until moistened. (Batter should be lumpy)
Pour batter into preheated skillet or pan.
Bake 25 - 30 minutes for an 8-inch skillet.
20 - 25 minutes for a 10 inch skillet
25 - 30 minutes fir 8x8x2 inch pan