Directions:
- Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
- Mix all the ingredients and pour batter into prepared pans.
- Bake for 35-45 minutes depending on how hot your oven gets.
- Cornbread with be super moist so do not over bake it!
- If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
- This is great with fried potatoes and pinto beans! Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.25 Kcal (1538 kJ) | ||
| Calories from fat | 152.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.9g | 26% | |
|---|---|---|---|
| Cholesterol | 112.1mg | 37% | |
| Sodium | 1331.92mg | 55% | |
| Potassium | 151.33mg | 3% | |
| Total Carbs | 39.72g | 13% | |
| Sugars | 6.98g | 28% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 276.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 240.7 Kcal (1008 kJ) | ||
| Calories from fat | 99.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 26% | |
|---|---|---|---|
| Cholesterol | 73.47mg | 37% | |
| Sodium | 872.96mg | 55% | |
| Potassium | 99.18mg | 3% | |
| Total Carbs | 26.03g | 13% | |
| Sugars | 4.57g | 28% | |
| Dietary Fiber | 1.49g | 9% | |
| Protein | 8.57g | 26% | |
| Vitamin C | 7.8mg | 20% | |
| Iron | 2.1mg | 18% | |
| Calcium | 181.4mg | 28% | |
* 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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