Preheat oven to 400 degrees.
Use additional oil to coat bottom and sides of 10 inch cast iron skillet. Place skillet in oven to preheat for at least 10 minutes.
Mix cornmeal, milk, oil and eggs in a large bowl.
Stir in cheese, corn, jalapenos and pimentos.
Transfer mixture to preheated cast iron skillet and then bake on 400 for 20-30 minutes. Cooking times may vary - cornbread is done when a toothpick inserted in the middle comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 136 (61%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 272.6mg||84 %|
|Sodium 137.2mg||5 %|
|Potassium 204.7mg||5 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.5g|
|Protein 11.1g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 222
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