This recipe for Corn Bread, by Shannon Gilliland, is from The Nash Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Self-Rising Cornmeal Mix 1 1/4 Cups Buttermilk Or Milk 1/4 Cup Pure Vegetable Oil 1 Large Egg 1 to 2 Tbsp. Sugar
Heat oven to 425°F Spray 8- or 10-inch iron skillet no-stick cooking spray. Place skillet in oven to heat. Combine all ingredients, mix well. Pour batter into heated skillet or pan. Bake for 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet. Remove from pan and serve.
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