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 Corn bread after turning out of pan onto plate! |
 Corn bread still in the iron skillet right out of the oven! |
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Fast, easy, fluffy homemade cornbread.
Ingredientes
- 2 cups corn meal
- 2 Tbsp. Dukes mayonnaise
- 1 large egg
- 1 1/2 cups buttermilk
Direcciones
- 1. Preheat oven to 425°.
- 2. Grease a 10 1/2 inch iron skillet generously with Crisco.
- 3. In a mixing bowl, combine all ingredients.
- 4. Pour mixture into skillet.
- 5. Bake at 425° for 15-18 minutes until lightly golden brown. Don't over-bake.
- 6. Turn cornbread out upside down onto plate immediately after removing from oven. Serve hot with butter (optional).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 174 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 60mg | 3% |
| Potassium 138mg | 4% |
| Total Carbs 33.71g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.91g | 2% |
| Protein 5.18g | 8% |
