Ok seems like cornbread is a big thing right now as someone had a post about White Lily Cornmeal Mix. I’m a 67 year old grandmother. 4th generation home cook and this is how I make mine. We have always only used White Lily cornmeal mix along with Crisco solid shortening and egg and buttermilk or sweet milk in a cast iron skillet used exclusively for cornbread. Nothing better to my family than a big old pot of beans or peas and a fresh skillet of hot cornbread.
