After a bit of conversation about my biscuits and cornbread, someone asked if I would mind sharing the recipe. As they aren't really mine, I don't mind a bit.
I got both of these recipes off the back of White Lily flour bags. I love White Lily and use it almost exclusively, unless I'm using whole wheat flour (or a recipe that specifically calls for something else). I guess you could use something else, but especially for the cornbread the brand is important. I would like to try to make some real, corny cornmeal cornbread sometime, but I love this recipe so much that I'm willing to wait a while.
2 cups White Lily Self-Rising Buttermilk Enriched White Cornmeal Mix
1 1/4 to 1 1/2 cups buttermilk or milk1/4 cup Crisco Pure Vegetable Oil or 1/4 cup Crisco All-Vegetable Shortening, melted
1 large egg
1 to 2 tablespoons sugar (optional)
Heat oven to 425 degrees. Place and 8 inch of 10 inch heavy skillet that has been coated with vegetable oil in oven to heat. Or, coat an 8x8x2 inch baking pan with no-stick cooking spray.
Combine all ingredients stirring just until moistened (batter will be lumpy). Pour batter into heated skillet or pan. Bake for 20 to 25 minutes for 10 inch skillet or 25 to 30 minutes for 8 inch skillet or pan. Remove from pan and serve.