Low Cholesterol CornbreadSubmitted by: CURTIOSITY
IntroductionThis is Garry's Cornbread made with egg substitute This is Garry's Cornbread made with egg substitute
1.5 cups low-fat buttermilk
.5 cup egg substitute
.25 cup oil (I use olive oil)
1 cup stone-ground cornmeal (I prefer white)
.5 cup farina (aka Cream of Wheat)
.5 cup whole wheat flour
3/4 tsp salt * (optional)
1 tsp. baking powder
enough spray oil to lightly coat skillet
Spray skillet and place in oven, then set oven to 400 degrees - the skillet should be hot when you pour the cornbread batter in.
Spray 8" cast iron skillet with oil & place in oven while it is preheating. (Preheat oven to 400 degrees, middle rack)
whisk eggs til lightly scrambled, whisk in oil til thick, whisk in buttermilk.
Put a sifter on a small plate and put all dry ingredients into the sifter. After all wet ingredients are whisked together, sift the dry ones into the same bowl. Stir until just barely mixed. Remove hot skillet from oven and pour/scrape in batter. Cook 30-35 min. Test for doneness (insert toothpick or knife into center - if it comes out clean the cornbread is done.)
Serving Size: one wedge = 1/8 of 8" cast iron skillet
Number of Servings: 8
Recipe submitted by SparkPeople user CURTIOSITY.