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Big Mama's Skillet cornbread


  • 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


  1. Grease a nine-in. cast iron skillet and preheat in oven at 400 degree F oven for 5 minutes.
  2. Combine yellow cornmeal, flour, baking powder, salt, and splenda in a bowl and make a well in the center of the mixture.
  3. Combine buttermilk, margarine and egg substitutes, stirring well; add to dry ingredients and stir until just moistened.
  4. Pour into hot skillet.
  5. Bake at 400 degrees for 20 to 25 minutes or until golden brown.
  6. Remove from skillet and serve warm or at room temperature.

Makes 6 servings




Harvest corn bread


  • 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


  1. Preheat oven to 350 degrees.
  2. Stir flour, baking powder, brown sugar, salt, ginger, and cornmeal together. (Dry ingredients)
  3. Mix egg substitutes, margarine, buttermilk and squash together.
  4. Add all at once to dry ingredients, stirring just until dry ingredients are moistened.
  5. Pour into greased 8 x 8 x 2 inch baking pan or fill greased muffin cups 2/3 full.
  6. Bake bread for 35-40 minutes or muffins for 30-35 minutes.
  7. Makes one 8 x 8 x 2 inch bread or 1 dozen muffins.

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