Recipe from Taste of the South
Servings: approximately 6 cups
Prep Time: 10 mins
Total Time: 1 hr 55 mins
1large eggsee savings
2 cupsself-rising yellow cornmeal mixsee savings
2 cupsbuttermilksee savings
1/4 cupbutter-flavored shortening, meltedsee savings
1/4 teaspoonsaltsee savings
1 cupbutter, meltedsee savings
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Preheat oven to 450 degrees F. Lightly grease a 13-x-9-x-2-inch pan, and place in oven to heat. In a large bowl, lightly beat egg. Add cornmeal mix, buttermilk, shortening, and salt. Stir until ingredients are just blended. Pour mixture into hot pan.
Bake for 20 minutes, or until cornbread is golden brown and begins to pull away from sides of pan. Allow to cool in pan for 20 minutes; remove to a wire rack to cool completely. Cut cornbread into 1-inch cubes.
Preheat oven to 350 degrees F.
Toss cornbread cubes with melted butter, and place on a baking sheet. Bake for 20 minutes, or until lightly toasted. Let cool on pan for 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.