IntroductionStone ground white cornmeal + whole wheat flour + farina (Cream of Wheat) Stone ground white cornmeal + whole wheat flour + farina (Cream of Wheat)
1.5 cups low-fat buttermilk
.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
I break up a wedge in a bowl and pour on a cup of pinto beans with a little pot liquor. Fat free Greek yogurt is good on this too. You can add cheese, chopped chilies, nibblets corn... whatever to this bread - just don't forget to add the calories too!
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.