From the Pantry Butler kitchen
Corn Toasties
Using corn meal that states "whole corn" or "whole grain corn" on the ingredient list means that you'll get the goodness of whole grains when enjoying this recipe. USDA MyPlate Kitchen — Healthy Eating In Indian Country: Diabetes — USDA Food and Nutrition Service — Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour, sifted
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup dry egg mix, mixed with 1/4 cup water — or 1 egg
- 2 tablespoons vegetable oil — or cooking oil of choice
Method
- Wash hands with soap and water.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In another bowl, combine buttermilk, egg mix, and vegetable oil.
- Beat until well blended.
- Add buttermilk mixture all at once to dry ingredients.
- Stir until well mixed.
- Turn mixture onto a lightly floured board and knead only 10 times.
- Roll out to a thickness of 1/4 inch and cut with a 3/4-inch-round cutter.
- Cook on a warm ungreased griddle or frying pan for about 10 minutes on each side.
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