Directions:
- Preheat oven to 450°. Place oil in a 9” cast-iron skillet or similar sized glass baking dish and transfer to the preheating oven.
- Mix cornmeal, balking powder and salt in a medium bowl. Add egg and milk; stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
- Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let it cool for 5 minutes before slicing. Serve warm.
- To make ahead: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.66 Kcal (756 kJ) | ||
| Calories from fat | 62.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 24.17mg | 8% | |
| Sodium | 184.75mg | 8% | |
| Potassium | 230.98mg | 5% | |
| Total Carbs | 26.14g | 9% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 4.63g | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 88.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 203.47 Kcal (852 kJ) | ||
| Calories from fat | 70.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 11% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 8% | |
| Sodium | 208.08mg | 8% | |
| Potassium | 260.15mg | 5% | |
| Total Carbs | 29.44g | 9% | |
| Sugars | 2.93g | 10% | |
| Dietary Fiber | 2.42g | 9% | |
| Protein | 5.22g | 9% | |
| Iron | 1.2mg | 6% | |
| Calcium | 99.7mg | 9% | |
* 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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