Dana Carpender's Every Calorie Counts Cookbook is the source.
Mix dry ingredients ahead of time for a quicker process later.
Preheat oven to 400. Put cast iron skillet in to heat at the same time. (I reduced temp - came out with hard crust and gooey middle initially at 425)
In a large bowl combine all the dry ingredients.
In another bowl combine the buttermilk and eggs - mixing well. Set aside until oven is to temp.
When oven is up to temp, pour wet ingredients into dry and quickly mix.
Remove hot skillet from oven, add butter (and bacon grease) swirling to coat. Add batter quickly. Return to oven.
Bake 20-25 minutes until toothpick inserted in center is clean. Let sit 10 minutes. Cut into 12 equal wedges (I chose 24 wedges - and they are adequately big).
Per serving (12 servings total)
calories = 202
fat = 9 g
protein = 12
carbohydrates = 19
fiber = 6 g
usable carbs = 13
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 97 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 74.7mg||23 %|
|Sodium 187.7mg||6 %|
|Potassium 195.9mg||5 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 3.8g|
|Protein 6.8g||10 %|
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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: 140
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