The Easiest Classic Southern Cornbread "Recipe"

Ingredients:

• 2 cups cornmeal mix (my favorite: White Lily self-rising buttermilk mix)
• 1 egg
• 1 + 1/4 cups buttermilk
• 1/4 cup oil (I use avocado)

Recipe:

1. Preheat oven to 375 F.
2. Add cornmeal mix to your stand mixer.
3. Add an egg, beaten.
4. Add oil and buttermilk, and whisk thoroughly until just combined. Don't overmix!
5. Bake until a toothpick comes out clean. Time will vary significantly based on the tin you choose so here are some reference points:

• • Cast iron skillet: 30-45 minutes
  • Standard muffin: 20-25 minutes
  • Mini muffin/cakelet: 12-18 minutes

-

Now, I call this classic and not homemade for a reason. Growing up in the American South, all the ladies used White Lily mix. That makes this recipe semi-homemade and good enough for me! This cornbread has the classic buttery, crumbly texture of my childhood. That sweet, cakey stuff restaurants serve is spoonbread, and I will die on this hill.