A great accompaniment to chili, a cheese board, our vegetarian stuffed peppers, or just as a great snack.
makes 20-24 twists
1 1/2 cups flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Heat oven to 425 degrees.
Mix dry ingredients.
Measure buttermilk and oil in same measuring cup but do not mix.
Pour liquid into dry, mix lightly.
Turn out onto lightly floured surface, knead lightly for 4-6 turns.
Roll or pat out to 1/2” thick.
Cut into 3/4” wide strips.
Twist gently as you put them onto ungreased baking sheet.
Bake at 475 for 12-14 minutes until lightly browned.