![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Xvhj4yxOtIxkno52gReH0PuKJGo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4486434-3698d84fc33941d4866b7318a3227605.jpg)
Ingredients
-
2 cups cornmeal
-
2 cups all-purpose flour
-
½ teaspoon salt
-
2 tablespoons baking powder
-
2 eggs
-
1 cup margarine, melted
-
4 cups buttermilk
-
¼ cup corn oil
Directions
-
In a large bowl mix together the corn meal, flour, salt, and baking powder.
-
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
-
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
-
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
-
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts (per serving)
369 | Calories |
22g | Fat |
36g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 369 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 4g | 20% |
Cholesterol 34mg | 11% |
Sodium 621mg | 27% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 8g | 15% |
Vitamin C 1mg | 1% |
Calcium 244mg | 19% |
Iron 2mg | 12% |
Potassium 223mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.