Place 2 Tbsp of the oil into a 9-inch cast-iron skillet; place skillet in oven. Heat oven to 425F.
In a bowl, whisk 1/4 cup oil, buttermilk, and egg. In separate bowl, whisk flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in buttermilk mixture, then remaining ingredients.
Remove hot skillet from oven; scrape in cornmeal batter and level with a spatula. Lightly press a few sprigs cilantro into top of batter. Bake 26 to 28 minutes, or until pick inserted in center comes out clean. Let cool in skillet on wire rack until warm. Cut into thin slices and serve from skillet.
Can be made 1 day ahead, removed from skillet, and wrapped tightly in plastic wrap; reheat in microwave.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (696g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 226.2mg||70 %|
|Sodium 2090.4mg||72 %|
|Potassium 970.2mg||26 %|
|Total Carbohydrate 169.9g||50 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 163.3g|
|Protein 38.8g||55 %|
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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: 936
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