White Lily Cornbread

2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten

Preheat well greased 8 or 10 inch skillet in 425* F oven. Or, grease an 8x8x2-inch baking pan. Blend all ingredients, stirring just until moistened. (Batter should be lumpy). Pour batter into a preheated skillet or pan. Bake:

25-30 minutes for an 8-inch skillet
20-25 minutes for 10 inch skillet
25-30 minutes for 8x8x2 inch pan

Remove from pan and serve.

Makes 8 servings.

Credit: White Lily (from the cornmeal mix bag)