Old Mill Corn Bread, Corn Muffins, or Corn Sticks
This recipe comes from The Old Mill Restaurant in Pigeon Forge Tennessee.
- 1 1/2 C (Old Mill) self-rising corn meal
- 1/2 C (Old Mill) self-rising flour
- 2 C buttermilk
- 1 egg (optional)
- 1/4 C melted shortening
1. Mix meal and flour.
2. Add buttermilk and beaten egg. Add melted shortning.
3. Pour into sizzling hot greased pan, muffin, or corn stick pan.
4. Bake in hot (400) oven.