Recipe - Low-Fat Buttermilk Cornbread

2 cup Self rising cornmeal
2 tablespoon Vegetable oil
1 One half 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 MCRecipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997