Buttermilk 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.


1 serving

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Recipe for "Diabetic Cornbread".

This isn't a corn bread recipe. There isn't even any corn meal in it, at all. This is the recipe for Angel Biscuits,