Diabetic friendly low fat low glycemic index If you need that sweet taste just add 1 tbsp of brown sugar

In such a simple recipe the ingredients are everything. I used fresh ground yellow corn meal, King Arthur's flour and fresh buttermilk. I doubled the recipe and served it hot from the cast iron skillet. Not much was left over! The crumb is firm but not dry. The salt is slightly predominant but pleasant against the simplicity of the recipe. It went perfectly with the shrimp and corn stew that I served with it. I am a Southern girl and this recipe suited me just fine. Plus I am more likely to indulge in this recipe more often because there is no fat.

This recipe is very easy to follow. I used an old 9 1/4"" Descoware skillet...cast iron/enamel that is made in Belgium. The cornbread is fabulous. Even bought some stoneground cornmeal to see what the different texture would be like. Next time, I'll do 1/2 yellow cornmeal and 1/2 stoneground. Love both versions. Used Original No Salt instead of salt. No salt, sugar, or oil...can't beat that!

I loved this cornbread, although I didn't follow directions exactly. I added 3 tablespoons of butter to the batter. This makes it quite tender, and improved the flavor. This cornbread is perfect for eating with beans and greens. You can substitute white cornmeal if desired. You can also double the ingredients and bake in a preheated 10 inch cast iron skillet. The taste and texture reminds you of Cracker Barret restaurant corn muffins. Give it a try!! make sure you add the butter.

I am glad to find a cornbread recipe without oil or sugar. My smallest cast iron skillet is 10 1/2"", so I increased all measures by 25% and added a second egg. That worked fine, but next time I won't increase the salt. This recipe makes boxed cornbread mix obsolete, it is so quick and easy.