Looked high and low for an old-fashioned, skillet cornbread recipe that had just the right texture and flavor. Discovered that flour in the mix made the bread too "cakey" and not crumbly. This recipe is made with Braggadocio White Cornmeal and no flour and, although there is a tiny bit of sugar added, I think it is the best I've had in a long time.
Source: Braggadocio Package back.
Preheat oven to 400. Place butter or bacon drippings in a 10" cast-iron skillet and place in oven 10 to 15 minutes.
Combine the eggs and buttermilk, whisking together. Whisk eggs and buttermilk until smooth and well mixed.
Combine the sugar, salt, baking soda, and Braggadocio white cornmeal into the egg and buttermilk mixture. Whisk the dry ingredients until they are moist.
Remove the skillet from the oven and quickly pour the batter into the sizzling hot skillet.
Bake at 350 degrees for 20-25 minutes or until browned and sides are pulling away from the skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 214 (89%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 64.7mg||20 %|
|Sodium 259.9mg||9 %|
|Potassium 145.6mg||4 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.4g|
|Protein 3.3g||5 %|
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Calories per serving: 240
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