Preheat oven to 425.
- Place 10-inch castiron skillet in oven to heat (or, just spray cooking spray into a baking dish...8 x 8 works best)
- In a bowl, combine buttermilk, eggs, and creamed corn, whisking together to combine throroughly.
- Add the dry ingredients to the buttermilk mixture and stir to combine.
If batter will not pour, add more buttermilk to the batter.
- Add 2 Tbsp. canola oil to cast iron skillet (if using), and pour batter into skillet [ Otherwise, pour into baking dish], and bake until cornbread is golden brown and springs back to touch...about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1087g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1075 (37%)|
|Amt Per Serving||% DV|
|Total Fat 119.4g||159 %|
|Saturated Fat 64.4g||322 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 622.8mg||192 %|
|Sodium 2322.2mg||80 %|
|Potassium 2021.1mg||53 %|
|Total Carbohydrate 414.4g||122 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 378.7g|
|Protein 58.3g||83 %|
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: 2869
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