Ingredients
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1 ¼ cups milk
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1 cup cornmeal
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1 cup all-purpose flour
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4 teaspoons baking powder
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¾ teaspoon kosher salt
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2 eggs, beaten
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¼ cup unsalted butter, melted
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1 tablespoon vegetable oil
Directions
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Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
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Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
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Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
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Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts (per serving)
| 225 | Calories |
| 10g | Fat |
| 28g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 24% |
| Cholesterol 65mg | 22% |
| Sodium 459mg | 20% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 6g | 12% |
| Vitamin C 0mg | 0% |
| Calcium 191mg | 15% |
| Iron 2mg | 11% |
| Potassium 119mg | 3% |
* 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.
