Preheat oven to 425 Place 1 Tablespoon each of butter and oil in a large ovenproof or cast iron skillet Preheat in oven for 5 minutes
In a medium mixing bowl stir together the flour cornmeal sugar baking powder 1/2 teaspoon of the black pepper and salt Make a well in the center of the dry mixture set aside
In another bowl blend together the milk the 1/4 cup cooking oil or shortening and the eggs Add egg mixture all at once to dry mixture Stir just until moistened (batter will be lumpy)
Spoon batter into the prepared pan and sped with spoon Sprinkle with remaining 1/2 teaspoon of pepper Bake 20 minutes or until a toothpick comes out clean
Meanwhile if desired in a medium bowl beat the 1/2 cup butter for 30 seconds on medium speed Add honey beat 1 minute or until fluffy To serve pace a dollop of honey in the center of the hot corn bread and pass remaining honey butter.
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|Serving Size: 1 recipe (1163g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1603 (51%)|
|Amt Per Serving||% DV|
|Total Fat 178.1g||237 %|
|Saturated Fat 90.8g||454 %|
|Monounsaturated Fat 53.8g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 699.7mg||215 %|
|Sodium 8268.1mg||285 %|
|Potassium 1533.9mg||40 %|
|Total Carbohydrate 363.7g||107 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 347g|
|Protein 46.4g||66 %|
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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: 3170
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