1 1/2 c. Cornbread Quick Mix (above recipe)
1 1/2 c. buttermilk
1 egg, slightly beaten
2 tbsp. vegetable oil

Combine all ingredients; stir well. Grease an 8 inch cast-iron skillet, muffin pans or corn stick pans; heat in a 425 degree oven until hot. Pour batter into hot skillet or pans.

For cornbread loaf, bake in skillet at 425 degrees for 25-30 minutes or until golden.

For muffins, bake at 425 degrees for 20-25 minutes or until golden.

For corn sticks, bake at 425 degrees for 12-15 minutes or until golden.