Monday, April 15, 2013

Homemade Cornbread by Michelle Wiles

3 cups Martha White Hot Rise Buttermilk Cornmeal Mix

2 Eggs

2 cups of Milk

¼ cup Vegetable Oil

Pour vegetable oil in cast iron skillet.

Heat oven to 350 degrees and place skillet in oven for 10 minutes.

Remove from oven and pour mixture in skillet.

Bake on 350 degrees for 25 to 30 minutes or until golden brown.

(If sweet cornbread is desired, add ¼ cup of sugar to mixture.)
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