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Cornbread minus the buttermilk and still GOOD! takes 5 minutes to prepare.

Cornbread minus the buttermilk and still GOOD! takes 30 minutes to cook.

Cornbread minus the buttermilk and still GOOD! makes 8 servings.

The ingredients for Cornbread minus the buttermilk and still GOOD! are:

2 cups self rising cornmeal mix
1 1/2 cups milk
1/4 cup canola oil
1 large egg
1/4 cup miracle whip light

Here is how you make Cornbread minus the buttermilk and still GOOD!:

First, most important, put your cast iron skillet in the oven at 425degrees to heat up. Spray with Pam or coat with some canola oil.Mix cornmeal, milk, oil, egg and miracle whipYou should have a watery milkshake consistency, if not, add more milk or water.Bring your hot pan out. I used the largest size cast iron I had but you can use the more medium sized one(it will just make the slices thicker).Bake at 425 degrees approx 20-30 min. I never watch the time, just see when it is slightly brown on top.Makes 8 equal triangle pieces.Number of Servings: 8Recipe submitted by SparkPeople user LILOSBORNEFARM.

The nutritional information for Cornbread minus the buttermilk and still GOOD! is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.1

• Total Fat: 9.8 g
• Cholesterol: 32.7 mg
• Sodium: 518.2 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 2.0 g
• Protein: 5.3 g