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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.
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)
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!).