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 |
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.