Preheat oven to 450 degrees.
Melt shortening in iorn skillet in oven while mixing other ingredients.
Stir together all dry ingredients.
Add egg and buttermilk to dry ingredients.
Mix batter with spoon until well blended; do not overmix.
Add half of melted shortening and stir lightly.
Pour batter quickly into hot skillet with remaining shortening.
Bake 15 minutes or until top is golden and edges are brown.
Turn cornbread onto serving plate, cut into wedges and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 71 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 31.2mg||10 %|
|Sodium 203.9mg||7 %|
|Potassium 111.5mg||3 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 18g|
|Protein 3.9g||6 %|
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: 163
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