Southern Corn Bread

Serves: 4

Good and Buttery
Frances Alexander

   2 cups White Lily cornmeal mix
   2 beaten eggs
   3/4 cup buttermilk
   1 1/2 sticks margarine



Preheat oven to 425 and then add margarine to an iron skillet. Add 2 beaten eggs to the 3/4 cup of buttermilk and add to the cornmeal mix and stir until mixed well. Remove the skillet carefully from the oven when the margarine is melted and hot and carefully pour half of the melted margarine into the cornmeal mix - I just estimate half. Stir to mix margarine in the cornmeal mixture and then pour the mixture into your hot skillet. Return skillet to oven and bake for 25 to 30 minutes.

Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.