Directions:
- In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
- Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.35 Kcal (943 kJ) | ||
| Calories from fat | 92.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Cholesterol | 44.29mg | 15% | |
| Sodium | 216.54mg | 9% | |
| Potassium | 209.91mg | 4% | |
| Total Carbs | 30.02g | 10% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 195.7 Kcal (819 kJ) | ||
| Calories from fat | 80.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 16% | |
|---|---|---|---|
| Cholesterol | 38.46mg | 15% | |
| Sodium | 188.05mg | 9% | |
| Potassium | 182.3mg | 4% | |
| Total Carbs | 26.07g | 10% | |
| Sugars | 5.33g | 25% | |
| Dietary Fiber | 1.86g | 9% | |
| Protein | 4.16g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 7% | |
| Calcium | 62.6mg | 7% | |
* 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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