Cornbread

Yields:________
Total Time:________

Ingredients:

• ¹/₃ Cup Vegetable Oil
• ¹/₂ Teaspoon Sugar
• 1¹/₃ Cup Buttermilk
• 1 Cup Self-Rising Flour
• 1 Large Egg, beaten
• 2 Cups Self-Rising Buttermilk Cornmeal

Equipment:

• Aluminum Foil
• Cast-Iron Skillet
• Ceramic Dinner Plate
• Hand Towel
• Large Mixing Bowl
• Long Handle Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Oven
• Oven Mitts
• PAM Non-Stick Cooking Spray
• Stand/Hand Mixer

Pre-Preparation:

1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking

Cooking Tips

1. If you are making the Homemade Dressing make the cornbread the night before making the dressing and cover the cornbread in tin foil tightly and refrigerate overnight. Then pull cornbread out and add to dressing recipe accordingly.

Directions:

1. Preheat oven to 425^oF.
2. Spray cast-iron skillet with PAM Non-Stick Cooking Spray.
3. Pour vegetable oil into cast-iron skillet and place in oven till hot, approx. 10 minutes.
4. In large mixing bowl, mix in your cornmeal, flour, and sugar until well combined.
5. Beat egg and add to mixing bowl and combine.
6. Add in buttermilk and combine.
7. Remove skillet from oven.
8. Pour batter into cast-iron skillet.
9. Bake in oven for 30 minutes.
10. After baking, flip pan over and invert cornbread onto hand towel lined plate.