- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 469
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 86 mg
- Sodium
- 456 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 469
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 86 mg
- Sodium
- 456 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.
