Oil the skillet and set in oven. Preheat to 400 degrees.
Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk thoroughly.
In a separate bowl, combine oil, buttermilk, and eggs. Whisk thoroughly.
When oven is preheated, pour wet ingredients into the dry ingredients and mix gently with the spatula until there are no more dry spots. Do NOT overmix. Small lumps in the batter are fine, they will cook out.
Pour batter into the skillet.
Bake for 25 minutes.
Turn out cornbread onto a cooling rack and let cool for 5 minutes.
Cut and serve with butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1344g)|
|Recipe Makes: Servings|
|Calories from Fat: 646 (27%)|
|Amt Per Serving||% DV|
|Total Fat 71.7g||96 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 31.9mg||10 %|
|Sodium 18499.6mg||638 %|
|Potassium 2088.5mg||55 %|
|Total Carbohydrate 381.3g||112 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 358.9g|
|Protein 67.7g||97 %|
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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: 2427
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