Cornbread (the Vicki & Shirley hybrid)

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Cornbread

Ingredients

  • 1 cup Martha White Self Rising Buttermilk Cornbread Mix
  • 1 cup self rising flour
  • ½ cup sugar (if you want less sugar, 80 grams is perfect)
  • ⅓ cup unsalted butter melted
  • 1 large egg beaten
  • 1 ⅓ cup whole milk
  • 4 tbsp salted butter (for greasing pan and basting)

Instructions

  1. Preheat oven to 450° F

  2. Mix dry ingredients, then add wet ingredients. Stir mix well.

  3. Add mix to well buttered (we used salted butter) 8×8 inch pan

  4. Bake for 20-25 minutes (23 minutes seems perfect for us)

  5. Optional – spread melted butter (salted) across top once it's done