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Buttermilk Cornbread
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1 1/2 c. cornbread quick mix
1 1/2 c. buttermilk
1 beaten egg
2 tbsp. vegetable oil
Combine all ingredients; stir well. Grease an 8 inch cast iron skillet, muffin pans, or corn stick pans; heat in a 425 degree oven for 5 minutes or until very hot. Pour batter into hot skillet or pans. For cornbread loaf, bake in skillet at 425 degrees for 25 to 30 minutes or until golden. For muffins, bake at 425 degrees 20 to 25 minutes or until golden. For corn sticks, bake at 425 for 12 to 15 minutes or until golden. Yield: 1 loaf, 1 dozen muffins, or 14 to 16 corn sticks.
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