Makes 8 servings; 3 oz. each serving.

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  • 1 large egg
  • 1 3/4 cups buttermilk OR 1 1/2 cups low-fat milk
  • 1/4 cup vegetable oil
  • 2 cups self-rising enriched corn meal
  • 1 teaspoon vegetable oil


  1. Preheat oven to 450°F
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Whisk egg, buttermilk, and vegetable oil with a fork.
  4. Add cornmeal to the egg mixture and stir until the batter is creamy and pourable.
  5. Brush the skillet with vegetable oil and heat for 5 minutes. Pour batter into the skillet.
  6. Bake 20 to 25 minutes or until golden brown.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.