In the South, cornbread is a staple at almost

every meal. My daughter, Rosemary, makes

this special recipe most every week.

1 1/3 cup Martha White Sweet Yellow Cornbread Mix

1 egg beaten

2/3 cup milk

8-inch skillet

1. Heat oven to 400*F.

2. Generously grease 8 or 10-inch ovenproof skillet or square pan. Place in oven for 7 to 8 minutes or until hot.

3. Combine desired amount of mix, milk and egg in large bowl until well blended. Pour batter into hot greased skillet or pan.

4. Bake at 400*F for 17 to 20 minutes or until golden brown.

Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the finest self-rising flour and cornmeal with "Hot Rize" leavening as well as delicious brownie, muffin, biscuit and cornbread mixes.

Makes 6 servings.

Recipe and photo courtesy of marthawhite.com.

Comments

Matt

0

 

 

I made this the other nite - it was great!

Tuesday 10 March 2009, 07:54

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Sales and Marketing Department

+1

 

 

This is a great yet simple cornbread recipe. I am glad that you so enjoyed it!

Sunday 15 March 2009, 10:09

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