An Alton Brown recipe
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (130g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 217 | ||
Calories from Fat: 69 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.6g | 10 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 134.5mg | 41 % | |
Sodium 859.8mg | 30 % | |
Potassium 219.1mg | 6 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 28.5g | ||
Protein 8g | 11 % | |
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: 217
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.