Preheat oven to 425 degrees.
Put shortening in iron skillet and heat on stovetop until smoking lightly.
While heating skillet, mix cornmeal and sugar. Set aside.
Beat lightly the egg in the milk.
Once grease in skillet is hot, pour milk into cornmeal mixture...don't stir. Now pour hot grease into milk and stir cornbread batter.
Lightly dust hot, smoking skillet with cornmeal. Pour batter into skillet and place in oven.
Optional: fill muffin tins and back about 15 minutes. Yields 12 muffins.
Bake for 22-25 minutes, or until golden brown. Remove from oven and dump upside down to release cornbread from skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (77%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.4mg||7 %|
|Sodium 1180.6mg||41 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 1.5g||2 %|
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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: 53
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