BUTTERMILK CORNBREAD RECIPE 3 points Southerners use buttermilk in cornbread recipes. As a rule, you can use nonfat milk as well. For a complete meal, place a piece of cornbread on a plate, and top with your favorite bean or chili dish. Recipe from Everyday Cooking For Diabetics, by Stella Bowling, 81997 by Fisher Books. 1 cup cornmeal 1/2 cup all-purpose flour 1/2 tsp baking soda 1 tsp baking powder 1 tsp sugar 2 Tbsp canola oil 1 egg, lightly beaten 1 cup buttermilk Preheat oven to 450 F. Grease or spray an 8-inch square baking pan or dish with nonstick spray. Combine cornmeal, flour, soda, baking powder and sugar in a medium bowl. Combine oil, egg and buttermilk in another bowl. Add to cornmeal mixture and stir just until moistened. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown. Cut into 8 rectangles. Makes 8 Pieces. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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