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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 18 servings

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 (made from 2 teaspoons vinegar + 3/4 cup milk
made from non-fat dry milk powder)
1/4 cup egg mix (dry
mixed with 1/4 cup water)
2 tablespoons vegetable oil

Steps

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.

Nutrition Facts

Nutrients Amount
Total Calories 112
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 21 mg
Sodium 217 mg
Carbohydrates 18 g
Dietary Fiber 1 g
Total Sugars 2 g
Added Sugars included 1 g
Protein 3 g
Vitamin D 6 mcg
Calcium 85 mg
Iron 1 mg
Potassium 68 mg

Healthy Eating In Indian Country: Diabetes
USDA Food and Nutrition Service
Food Distribution Program on Indian Reservations

U.S. Department of Agriculture. MyPlate Kitchen Website. Corn Toasties. Recipe source: Healthy Eating In Indian Country: Diabetes USDA Food and Nutrition Service Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.