BUTTERMILK CORNBREAD

I can never use up buttermilk when I buy it and store it in the refrigerator, so I stopped buying the liquid and bought a can of powdered buttermilk.  Just add water and you have buttermilk any time you need it!

BUTTERMILK CORNBREAD

1 teaspoon vegetable oil (I use olive oil)

1 cup yellow self-rising cornmeal mix

3/4 cup finely chopped onion

1/2 cup buttermilk

1/4 cup fat free egg product

2 tablespoons vegetable oil

1 can cream style corn (8.5 oz)

Heat oven to 400 degrees F.  Add one teaspoon oil to 9 inch cast iron skillet; rotate skillet to coat with oil.  Place in oven 10 minutes.  In a bowl, stir together cornmeal mix and onion.  In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn.  Add to cornmeal mixture, stir just until moistened.  Spoon batter into hot skillet.  Bake 20 minutes or until golden brown.  Cut into 8 wedges and serve warm.