-= Exported from BigOven =-

Southern Style Cornbread (no sugar or flour)

This is lower in carbs than other recipes. I use it to make cornbread
stuffing.

Recipe By: Pete Romfh
Serving Size: 12
Cuisine: American
Main Ingredient: Corn
Categories: Diabetic, Low Carb, Bake, Simple - Easy, Bread

-= Ingredients =-
2 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs ; beaten
2 cups buttermilk ; (no substitutions)
2 tablespoons bacon drippings ; veg. oil or melted butter

-= Instructions =-
Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2
tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in
oven to heat. Combine ingredients using the muffin method and mix well. Pour
into hot skillet. Batter will sizzle.

Bake at 450 for 35 minutes or until golden brown. For a crispier bottom
crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to
8

Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix.
Add wet to dry and mix.
Adapted from recipe by: Vicki Beausoleil


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--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org