The best cornbread there is! Thanks to Ron Clifton for this terrific recipe.
Place canola oil in iron skillet to depth of about 1/4 inch.
Put skillet in 425 degree oven for 11-12 minutes
Mix all ingredients until smooth.
Pour mixture into hot skillet and cook in 425 oven for 30 minutes
Remove from oven, flip cornbread, and cook another 15 minutes
Cool on cake rack.
Enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 191 | ||
Calories from Fat: 127 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 379mg | 117 % | |
Sodium 154mg | 5 % | |
Potassium 120.7mg | 3 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.2g | ||
Protein 11.2g | 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: 191
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