Buttermilk Cornbread

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DiAnna Paulk/shutterstock
The Editors
1 serving
Preparation Method
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This recipe came from a friend of the author’s who has diabetes. Now she likes it better than old-fashion cornbread!

1 cup cornmeal
1/4 cup all-purpose flour (can use whole wheat bread flour)
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 tablespoon oil
Buttermilk as needed to make batter thin

Mix all ingredients together and add enough buttermilk to make batter thin. Mix well. Pour in oiled cast-iron skillet and bake at 425°F for 15 to 20 minutes or until batter is firm and browned. To prepare skillet, use enough oil to cover the bottom of the pan.

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The Almanac Chefs

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