Preheat oven to 425 ?F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add eggs, milk, and butter and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
For Jalapeno Corbread:
Add 1/3 cup sour cream and 4 tablespoons of chopped jalapeno. Halve the sugar?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 280.2mg||86 %|
|Sodium 314.1mg||11 %|
|Potassium 134.4mg||4 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38g|
|Protein 10.6g||15 %|
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: 306
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