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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Simple, easy corn bread, taken from Aunt Jemima receipe Ingredients:
3 tablespoons vegetable oil |
2 cups self-rising cornmeal |
1 1/2 cups milk |
1 egg |
Directions:
1. Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven proof skillet for 3 minutes. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
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