Corn Toasties

Yield
18 servings

Ingredients

2 cups cornmeal
1 cup sifted (all-purpose flour)
2 tablespoons sugar
1 1⁄2 tablespoon baking powder
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
3⁄4 cups 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

Instructions

1. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.

2. In another bowl, combine buttermilk, egg mix, and vegetable oil. Beat until well blended.

3. Add buttermilk mixture all at once to dry ingredients. Stir until well mixed.

4. Turn mixture onto a lightly floured board and knead only 10 times.

5. Roll out to a thickness of 1/4 inch and cut with a 3/4-inch-round cutter.

6. Cook on a warm ungreased griddle or frying pan for about 10 minutes on each side.

Cost

Per recipe: $1.61
Per serving: $0.09

Source

USDA, FNS, Food Distribution Program on Indian Reservations, Healthy Eating In Indian Country: Diabetes