Sour cream butter milk corn bread

By retired

Ingredients

• 2 tabllespoons vegetable shortening, oil or drippings
• 2 cups Aunt Jemima Self-Rising White Buttermilk Corn Meal Mix.
• 1 1/4 cups of buttermilk
• 2/3 cup of sour cream (brand is your choice)
• 1 egg

Preparation

Step 1

Heat oven to 425*. Heat vegetable shortening in 10 inch oven-proof skillet (I used my cast iron skillet) or 8 or 9 inch baking pan in oven for 3 mins; tilt skillet to coat bottom evenly. Combine corn meal mix, sour cream butter milk and egg; mix until blended. Add melted shortening; mix well,
pour into hot skillet; bake 20-25 mins or until tooth pick inserted in center comes out clean