Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.
1. Heat oven to 425?. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalape?os; set batter aside.
2. Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 10 | ||
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Calories: 1269 | ||
Calories from Fat: 998 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.8g | 148 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 51g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 312.6mg | 96 % | |
Sodium 475.2mg | 16 % | |
Potassium 324.3mg | 9 % | |
Total Carbohydrate 57.4g | 17 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 54.6g | ||
Protein 14.7g | 21 % | |
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: 1269
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