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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Cornbread Crab Cakes Ingredients:
2 teaspoons vegetable oil |
2 cups self-rising white cornmeal mix |
2 tablespoons sugar |
2 cups nonfat buttermilk |
1 large egg, lightly beaten |
1/4 cup vegetable oil |
Directions:
1. Preheat oven to 425°. Add 2 tsp. vegetable oil to a 10-inch cast-iron skillet; heat in oven 5 minutes. Stir together cornmeal mix and sugar in a large bowl. Add buttermilk, egg, and 1/4 cup vegetable oil, stirring just until blended. Pour batter into hot skillet. Bake 20 to 22 minutes or until golden and cornbread pulls away from sides.
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