MISSISSIPPI CORNBREAD
1 cup cornmeal mix
1/2 cup self-rising flour
1/4 tsp. baking soda
1 cup buttermilk (nonfat is OK)
1 (8 oz.) can creamed yellow corn
2 large eggs, lightly beaten
1/4 cup vegetable oil
Combine dry ingredients; add wet ingredients and mix just
until combined.
Pour into hot iron skillet or 8" square pan.
Bake at 400 degrees until golden brown, about 20 minutes. Serve
warm.