Ingredients
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2 cups cornmeal
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2 cups all-purpose flour
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½ teaspoon salt
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2 tablespoons baking powder
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2 eggs
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1 cup margarine, melted
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4 cups buttermilk
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¼ cup corn oil
Directions
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In a large bowl mix together the corn meal, flour, salt, and baking powder.
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In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
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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.
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Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
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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.
