2 c. self-rising yellow cornmeal
1/4 c. Bisquick or other instant flour
2 lg. eggs (whites only)
1 1/2 c. buttermilk
3/8 c. liquid cooking oil
1/4 tsp. baking soda (for best results do not substitute yeast)

Put 1/8 cup cooking oil in an 8" black skillet. Place skillet on upper middle bake rack of oven. Set oven at 450 degrees. Leave skillet in oven until oven reaches 450 degrees.

In the meanwhile: Blend egg whites, cooking oil, milk, and baking soda in a medium size mixing bowl. Blend in cornmeal and Bisquick. (Should set not more than 3 minutes before baking.)

When oven reaches 450 degrees, remove from oven and sprinkle one teaspoon cornmeal in the hot cooking oil. Pour cornbread batter into the center of the skillet. Even out batter and place skillet in oven and bake until golden brown (or darker, if desired), 15 to 18 minutes.

Remove baked bread from oven, slice and serve with cholesterol free butter and Black Pot Red Beans and Iced Tea.

SPECIAL: For a "Lip Smacking" experience, slice open a two inch square of bread, spread a trace of cholesterol free butter, add blackberry jam or old fashioned syrup and enjoy a real dessert.