This is one of the first dishes I made as a child and I continue to make it today,over 50 years later.
Preheat oven to 400 deg.
Heat oil in a cast iron skillet
Combine dry ingredients in a glass or heat resistant bowl
Pour milk into a measuring cup,add eggs,beat well.
Add to dry ingredients and mix well.
Pour hot oil in batter,mixing quickly and pour back into skillet.
Place in hot oven and bake 20-25 mins.
Make sure you quickly stir when pouring the hot oil into the batter as it will begin to cook. This makes the cornbread light. Also,if you like sweet cornbread,use up to 1/2 c.sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 401 | ||
Calories from Fat: 48 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 10.9mg | 3 % | |
Sodium 172.9mg | 6 % | |
Potassium 464.9mg | 12 % | |
Total Carbohydrate 75.4g | 22 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 70.4g | ||
Protein 13.7g | 20 % | |
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: 401
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