1. Preheat oven to 425F Grease a 9x9 inche metal baking pan.
2. In large bowl, combine first 6 ingredients. In medium bowl, whisk buttermilk, oil, and egg until blended; stir into cornmeal mixture just until moistened.
3. Pour batter into prepared pan. Bake 20-25 minutes or until golden and toothpick inserted in center comes out clean.
4. Cut cornbread into 9 squares.
30 min | 10 min prep
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 28 | ||
Calories from Fat: 4 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 265.2mg | 9 % | |
Potassium 6.7mg | 0 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.6g | ||
Protein 0.6g | 1 % | |
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: 28
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