This recipe came from a friend of the author’s who has diabetes. Now she likes it better than old-fashion cornbread!
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.