This always turns out good and it quick to make. Lessen the sugar if you find it too sweet. Add cheese if you like.
1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
2. Scrape batter into a buttered 8-inch square pan and spread level.
3. Bake in a 400? oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1634g) | ||
Recipe Makes: 0 | ||
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Calories: 2901 | ||
Calories from Fat: 1350 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150g | 200 % | |
Saturated Fat 60.4g | 302 % | |
Monounsaturated Fat 52.3g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 4404.2mg | 1355 % | |
Sodium 2627.2mg | 91 % | |
Potassium 2170mg | 57 % | |
Total Carbohydrate 235.6g | 69 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 226g | ||
Protein 152.9g | 218 % | |
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: 2901
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