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Southern Cornbread

Prep Time:10 min
Cook Time:22 min
Yield:8 servings

INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg
  • 1 1/3 cups milk
  • OR 1 1/2 cups buttermilk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
  • OR 2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 450ºF. Coat 8-inch ovenproof skillet or 8-inch square baking pan with no-stick cooking spray. Place skillet in oven 7 to 8 minutes or until hot.

  2. 2.
    BEAT egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.

  3. 3.
    BAKE 20 to 25 minutes or until golden brown.

  4. TIP
    For muffins or cornsticks, coat muffin cups or cornstick pan with no-stick cooking spray. Place cornstick pan in oven 7 to 8 minutes or until hot. Fill cups 2/3 full. Bake at 450°F 15 to 20 minutes or until golden brown. Makes 12 muffins or 16 cornsticks.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/8), Calories 200 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 30mg, Sodium 480mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 2g), Protein 5g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 15%, Iron 6%.

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

Southern Cornbread

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