MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Whole Wheat Bread vs. Wheat Bread Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Big Mama's Skillet cornbread Ingredients: 1 c. yellow cornmeal ½ c. flour 1 tbsp. baking powder ½ tsp. salt 1 tbsp. Splenda 1 c. buttermilk ¼ c. melted margarine 2 egg substitutes Directions: Grease a nine-in. cast iron skillet and preheat in oven at 400 degree F oven for 5 minutes. Combine yellow cornmeal, flour, baking powder, salt, adn splenda in a bowl and make a well in the center of the mixture. Combine buttermilk, margarine and egg substitutes, stirring well; add to dry ingredients and stir until just moistened. Pour into hot skillet. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove from skillet and serve warm or at room temperature. Makes 6 servings       Harvest corn bread Ingredients: 1 1/4 c. all-purpose flour 1 tbsp. baking powder 1/3 c. packed brown sugar 1/2 tsp. salt 3/4 tsp. ginger 3/4 c. cornmeal 2 egg substitutes 1/4 c. margarine, melted 2/3 c. buttermilk ¾ c. cooked, mashed squash Directions: Preheat oven to 350 degrees. Stir flour, baking powder, brown sugar, salt, ginter, and cornmeal together. (Dry ingredients) Mix egg substitutes, margarine, buttermilk and squash together. Add all at once to dry ingredients, stirring just until dry ingredients are moistened. Pour into greased 8 x 8 x 2 inch baking pan or fill greased muffin cups 2/3 full. Bake bread for 35-40 minutes or muffins for 30-35 minutes. Makes one 8 x 8 x 2 inch bread or 1 dozen muffins.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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