Cornbread minus the buttermilk and still GOOD!

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cornbread minus the buttermilk and still GOOD! calories by ingredient


Introduction

We love cornbread at my house with chili, etc. I make this without buttermilk by substituting miracle whip light which gives it that tangyness that the buttermilk does. You can use regular mayonnaise or the equivalent as well, I just had the miracle whip when I made this. We love cornbread at my house with chili, etc. I make this without buttermilk by substituting miracle whip light which gives it that tangyness that the buttermilk does. You can use regular mayonnaise or the equivalent as well, I just had the miracle whip when I made this.
Number of Servings: 8

Ingredients

    2 cups self rising cornmeal mix
    1 1/2 cups milk
    1/4 cup canola oil
    1 large egg
    1/4 cup miracle whip light

Directions

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.

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