Title: Ginny's Skillet Cornbread
Categories: Bread Lowcal
Yield: 6 Servings

FORMATTED BY JOYCE BURTON
1	c	Stone-ground yellow cornmeal
1/2	c	Flour
1	ts	Salt
1	ts	Soda
1	ts	Sugar
1		Egg; slightly beaten
1	c	Buttermilk
		Vegetable cooking spray

Combine all the dry ingredients in a medium-sized bowl. Combine the egg and buttermilk and mix with the dry ingredients.

Heat two small iron skillets or two iron cornbread molds in the oven at 450 degrees. When hot remove from the oven and coat with the cooking spray.

Spoon the batter into the hot pans and bake at 450 degrees for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.

1 gram of fat per serving.

Source: "New Tastes of Texas" by Peg Hein. From the cookbook collection of Joyce Burton.

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