Light Cornbread

Ingredients

• 2 cups self-rising cornmeal mix white
• 1 large eggs lightly beaten
• 2 cups nonfat buttermilk 
• 2 tablespoons sugar 
• 0.3 cup vegetable oil 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
2. Add 2 tsp. vegetable oil to a 10-inch cast-iron skillet; heat in oven 5 minutes. Stir together cornmeal mix and sugar in a large bowl.
3. Add buttermilk, egg, and 1/4 cup vegetable oil, stirring just until blended.
4. Pour batter into hot skillet.
5. Bake 20 to 22 minutes or until golden and cornbread pulls away from sides.