This recipe came from a friend who has diabetes and is really good and actually is better than the old-fashion cornbread.
Yield: 1 serving
- 1 cup regular cream of wheat
- 1/4 cup all-purpose flour (can use whole wheat bread flour)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1 tablespoon oil
- Buttermilk as needed to make batter thin
InstructionsMix all ingredients together and add enough buttermilk to make batter thin. Mix well. Pour in prepared oiled iron skillet and bake at 425 degrees for 15 to 20 minutes or until batter is firm and browned.
To prepare skillet, put enough oil to cover the bottom.