Preheat oven to 450 degrees and heat 1/2 cup oil in Cast Iron Skillet (10" round).
Beat 2 large eggs in a separate mixing bowl and add all other ingredients. Use a little extra buttermilk if needed to get thick smooth batter.
Stir the hot oil in the batter and then pour in hot skillet. Bake 20 minutes.
Make sure the cast iron skillet is really hot when you pour in the batter. You can invert a plate on top of the skillet after cooking and turn the cornbread over onto the plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (35%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 531.2mg||163 %|
|Sodium 608.5mg||21 %|
|Potassium 536.7mg||14 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 74.9g|
|Protein 26.3g||38 %|
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: 649
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