Directions:
- Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
- Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Scoop batter into a 1/4-cup measure; drop batter onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
- Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1090.1 Kcal (4564 kJ) | ||
| Calories from fat | 275.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.62g | 47% | |
|---|---|---|---|
| Cholesterol | 22.39mg | 7% | |
| Sodium | 3024.16mg | 126% | |
| Potassium | 905.83mg | 19% | |
| Total Carbs | 193.39g | 64% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 17.11g | 68% | |
| Protein | 21.34g | 43% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 7.4mg | 41% | |
| Calcium | 163.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 174.25 Kcal (730 kJ) | ||
| Calories from fat | 44.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 47% | |
|---|---|---|---|
| Cholesterol | 3.58mg | 7% | |
| Sodium | 483.4mg | 126% | |
| Potassium | 144.79mg | 19% | |
| Total Carbs | 30.91g | 64% | |
| Sugars | 0.78g | 20% | |
| Dietary Fiber | 2.73g | 68% | |
| Protein | 3.41g | 43% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.2mg | 41% | |
| Calcium | 26.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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