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That's the way I've always made Cornbread, it's a southern thing I guess. Leave it out if you would prefer.
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CORNBREAD 1/2 C Yellow Corn Meal 1/2 C All Purpose Flour 1 T Baking Powder 1 T Sugar (never use Splenda but suppose you could) 1/2 t. salt 1 egg 2 t. veg. or canola oil 1/2 C Low Fat 1% Buttermilk Combine dry ingredients. Beat egg lightly with oil, buttermilk and add to dry ingredients. If the batter is too thick add…
