Try this Cornbread ~ Gail Reid recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450. Pour oil in fry pan & place in oven while preheating.
In a mixing bowl, combine cornmeal & egg and mix until you can't see the lumps. Stir in buttermilk.
When oven is preheated, take out fry pan & pour the oil into the corn meal mixture, very slowly. Stir well and add all back to fry pan.
Bake for 20-22 minutes. Take pan out of oven and turn cornbread over with a spatula. Return to oven & bake an additional 5 minutes. Should be golden brown on both sides.
Cut in pan while still hot & serve.
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: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 59 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 23.3mg | 7 % | |
Sodium 7.7mg | 0 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.7g | 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: 61
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