Low-fat buttermilk cornbread

Yield: 1 Servings

Measure Ingredient
2 cups Self rising cornmeal
2 tablespoons Vegetable oil
1½ cup Buttermilk
1 Egg

Combine cornmeal, oil, buttermilk and egg in bowl; mix well. Pour a small amount of additional oil into cast iron skillet; preheat skillet in 450° oven. Sprinkle a small amount of cornmeal over bottom of skillet. Pour in cornmeal batter. Bake at 475° for 15 to 20 minutes or until golden brown.

Yield: 8 servings

Posted to MC-Recipe Digest V1 #843 by MeLizaJane@... on Oct 13, 1997

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