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Easy, Healthier Skillet (self-rising) Cornbread

From Augusta Locally Grown

<p>If you don&#8217;t like sweetened cornbread and want to use your local self-rising cornmeal and buttermilk, this recipe is for you! If you don&#8217;t have applesauce or don&#8217;t want the &#8220;healthier&#8221; version, you can use 1/4 cup oil instead. For muffins, bake in hot, greased muffin pan at 450 for 15-20min. (makes 12). Make sure each cup is 2/3 full.</p>
Source: My own healthier version of Martha White's Southern Cornbread (Entered by Carmelita Melecio Anderson)
Serves: 6-8 servings

1 large egg
1 1/2 cup buttermilk
2 tablespoons Applesauce
2 tablespoons vegetable oil
2 cups self-rising corn meal

Step by Step Instructions
  1. 1. Preaheat oven to 450 degrees. Grease an 8" cast iron skillet or 8x8" square baking pan and place in oven for 6-8min
  2. 2. Beat egg in medium bowl, then stir in milk, oil, applesauce. Gradually add self-rising cornmeal until smooth. If batter is too thick (not easily pourable) add 1-2 more tablespoons buttermilk.
  3. 3. Pour mixture into hot greased skillet and bake 20-25 minutes until golden brown.