1 1/3 cups skim milk
1/4 cup vegetable oil
2 cups corn meal
1 Tbsp. baking powder
1 tsp. salt
Preheat oven to 450F.
Spray a 9-inch iron skillet with non-stick spray, and place it in the oven.
Combine all ingredients in a large mixing bowl, and stir well with a fork.
Remove the skillet from the oven, and pour batter into skillet.
Bake for 20 to 25 minutes.
Makes 6 to 8 servings.
Variations: 1 3/4 cups buttermilk may be substituted for the skim milk.
Buttermilk adds a lot of sodium, though.
Did you know? Buttermilk is good in recipes because it is more acidic than regular milk. If you don't have buttermilk on hand, add 1 Tbsp. of white vinegar to a 1 cup measuring cup, then fill the rest of the way with plain milk. This is a much lower sodium version of buttermilk, too. Vinegar is also great as a seasoning on vegetables or meat because it adds flavor without adding sodium.