Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4   cup           milk or buttermilk
     1/4  cup           vegetable oil
  1       large         egg -- lightly beaten
  2       cups          white lily self-rising cornmeal mix
  1       tablespoon    sugar -- optional, up to 2

Preparation:

Preheat oven to 425 degrees F. Grease an 8 or 10 inch cast iron skillet or an 8x8x2 inch baking pan. Place cast iron skillet in oven to preheat. Combine milk, oil and egg in a large bowl. Add cornmeal mix and, if desired, sugar. Stir just until moistened. (Batter should be lumpy.) Pour batter into preheated skillet or pan. Bake for 20 to 25 minutes for 10 inch skillet or 25 to 30 minutes for 8 inch skillet or pan, or until golden brown. Cut into wedges and serve hot out of the oven. Variations: Muffins: Fill greased muffin cups 2/3 full, bake at 425 F for 20 to 25 minutes. Makes 16 muffins. Corn Sticks: Preheat well-greased, heavy corn stick pans. Fill almost full. Bake at 425 F for 12 to 16 minutes. Makes 16 to 18 sticks. Buttery Corn Bread: Substitute 8 tbsp (1 stick) melted butter or margarine for 1/4 c vegetable oil. Mix and bake as directed. Low-Cholesterol Corn Bread: Use skim milk, vegetable oil, and substitute 2 egg whites or 1/4 cup egg substitute for the egg. Mix and bake as directed. Low-Fat Corn Bread: Use skim milk, 1 tbsp dried butter substitute, 2 tbsp unsweetened applesauce, 1/4 cup egg substitute or 2 egg whites. Mix and bake as directed.

Nutritional Information:

74 Calories (kcal); 7g Total Fat; (87% calories from fat); 1g Protein; 2g Carbohydrate; 23mg Cholesterol; 7mg Sodium