Southern Cornbread: the King of Breads

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This week, I am sharing a recipe for one of my favorite foods: cornbread. I like how cornbread tastes, I like how it smells, I like how it crumbles up and makes a good stew even better. The fact that it also serves as the base for my super-secret dressing recipe is just an added bonus.

I made Brunswick stew Monday, so naturally I needed a pan of cornbread to go with it. The stew was good, but I'd be just as happy eating a plate of cornbread.

The recipe I like to use is a slight variation of the White Lily Southern Cornbread recipe.

Ingredients:

1 egg
2 c. White Lily self-rising buttermilk enriched white cornbread mix
1 1/4 c. milk (I use skim)
1/4 c. vegetable oil (I usually use half this amount. The results are still good and it saves fat and calories)

Directions:

Preheat oven to 425F.

Beat egg, add remaining ingredients and stir until blended.

Pour mixture into 8x8 baking pan or 8-inch cake round coated with non-stick cooking spray.

Bake 20-25 minutes.

Serve with stew, eat it plain, slather it in butter or do what my husband does and eat it with ketchup (yuck!).

Do you have a favorite recipe? Please share it by clicking here or you can email it to kristi.reed@patch.com.