Try this Nuclear Cornbread recipe, or contribute your own.
Suggest a better descriptionThis is actually a cornbread recipe, but since I just made it last night the synchronicity was too much to pass up. Preheat oven to 400 degrees. Combine all dry ingredients and mix well. Add milk and beaten egg and stir (batter should be fully mixed but not completely smooth). Add cheese and chiles and stir to distribute evenly. Coat the inside of an 8x8 baking pan or cast-iron skillet* with the shortening or butter and place in the heating oven for 5 or so minutes. Remove pan from oven, pour batter into it and return to oven. Bake at 400 degrees 22-25 minutes or until cornbread is golden brown on top. Let stand about 5 minutes, remove from pan and slice. * You can also use this recipe with molds, muffin pans or any other kind of baking tin. My significant others from North Carolina and claims its not cornbread if its not made in cast iron. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie"
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1411 | ||
Calories from Fat: 186 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 216.4mg | 67 % | |
Sodium 833.8mg | 29 % | |
Potassium 1046.4mg | 28 % | |
Total Carbohydrate 262.3g | 77 % | |
Dietary Fiber 25.1g | 100 % | |
Sugars, other 237.2g | ||
Protein 43.1g | 62 % | |
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: 1411
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