Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle.
Bake at 450 for 35 minutes or until golden brown. For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8
Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix.
Adapted from recipe by: Vicki Beausoleil
Each seving contains:
Cals: 134, Cals from Fat: 32
Total fat: 4g, Sat Fat: 1g, Poly fat: 1g
Chol: 47mg, Sodium: 237mg, Potassium: 116mg
Total carbs 20g, Fiber 2g, sugars: 2g
Cornbread has enough character that 'cutting' it with low-carb veggies is a great way to go
for stuffing. Even saturated with liquid, it holds its own.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 12|
|Calories from Fat: 61 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 179.9mg||55 %|
|Sodium 165.5mg||6 %|
|Potassium 130.7mg||3 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.5g|
|Protein 7.1g||10 %|
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: 121
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