Try this Robbs Mississippi Cornbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. Note: A castiron skillet is essential for a successful crust and moist bread.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 154 | ||
Calories from Fat: 81 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 355.8mg | 109 % | |
Sodium 412.6mg | 14 % | |
Potassium 247.6mg | 7 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.9g | ||
Protein 13.3g | 19 % | |
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: 154
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