2 Tbsp Vegetable Oil* (to oil skillet)
2 Egg, beaten
1/4 C. Vegetable Oil *
2 C Low Fat Buttermilk
2 C Plain Cornmeal (NOT Self Rising)
1 tsp. Baking Powder
Add 2 Tbsp. Vegetable Oil to 9” cast iron skillet and preheat in 450° oven for about 10 min. Whisk together Eggs and Oil, then add Buttermilk and whisk unit combined. In separate bowl, add Baking Powder to Plain Cornmeal and whisk to thoroughly combine. Add liquid ingredients to corn meal and stir completely. Bake on middle rack of 450° oven for 20-25 min, until golden and slightly browned on top. Makes 8 generous wedges. Let cool for 10 min., and invert skillet over plate to remove, or serve directly from skillet. Enjoy!
* Use American Heart Association recommended oils - Canola, Corn, Safflower or Sunflower oil
No Salt Added...Just Great Taste!™
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