Cornbread minus the buttermilk and still GOOD!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups self rising cornmeal mix1 1/2 cups milk1/4 cup canola oil1 large egg1/4 cup miracle whip light
First, most important, put your cast iron skillet in the oven at 425degrees to heat up. Spray with Pam or coat with some canola oil.
Mix cornmeal, milk, oil, egg and miracle whip
You should have a watery milkshake consistency, if not, add more milk or water.
Bring your hot pan out. I used the largest size cast iron I had but you can use the more medium sized one(it will just make the slices thicker).
Bake at 425 degrees approx 20-30 min. I never watch the time, just see when it is slightly brown on top.
Makes 8 equal triangle pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user LILOSBORNEFARM.
Mix cornmeal, milk, oil, egg and miracle whip
You should have a watery milkshake consistency, if not, add more milk or water.
Bring your hot pan out. I used the largest size cast iron I had but you can use the more medium sized one(it will just make the slices thicker).
Bake at 425 degrees approx 20-30 min. I never watch the time, just see when it is slightly brown on top.
Makes 8 equal triangle pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user LILOSBORNEFARM.
Nutritional Info Amount Per Serving
- Calories: 203.1
- Total Fat: 9.8 g
- Cholesterol: 32.7 mg
- Sodium: 518.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.0 g
- Protein: 5.3 g
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