This was my grandmother's recipe. Here the cornbread is first fried to give it shape and begin the browning process, then baked to give it a wonderful crunchy crust and creamy inside. Yum!
Preheat the oven to 425. Put water on to boil.
Mix the cornmeal and salt. Add enough boiling water (1 - 2 cups) to make the cornmeal moist but not runny.
Spoon into a skillet and flatten into 4 patties. Fry in the vegetable oil until the shape holds and the cornmeal is just beginning to brown.
Move the cornbread to an un-greased cookie sheet and cook in the oven for 30 - 40 minutes, turning the cornbread at the halfway point. The longer it cooks, the crispier it gets.
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Serving Size: 1 Recipe (352g) | ||
Recipe Makes: 1 | ||
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Calories: 797 | ||
Calories from Fat: 661 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.5g | 98 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 46.1g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 100.6mg | 3 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 31g | ||
Protein 3.2g | 5 % | |
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: 797
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