Buttermilk Skillet Cornbread

1. 1

   Coat an 11 to 12-inch cast-iron skillet with nonstick spray. Set skillet in a 350u00b0 oven to warm.

2. 2

   Sift cornmeal into mixing bowl; set aside.

3. 3

   In a small bowl, mix baking soda, honey and buttermilk.

4. 4

   Add egg substitute and canola oil; stir to blend. Stir buttermilk mixture into cornmeal, adding a small amount at a time.

5. 5

   Pour batter into hot skillet and bake at 350u00b0 for 35 minutes.

6. 6

   Let cook for 30 minutes.

* Per serving · 4 servings · Values may vary.

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