Directions:
- Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
- Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
- Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
- Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smootha few small lumps are good.)
- Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.32 Kcal (634 kJ) | ||
| Calories from fat | 70.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 61.68mg | 21% | |
| Sodium | 289.87mg | 12% | |
| Potassium | 84.63mg | 2% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.53g | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 349.92 Kcal (1465 kJ) | ||
| Calories from fat | 164.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 12% | |
|---|---|---|---|
| Cholesterol | 142.64mg | 21% | |
| Sodium | 670.31mg | 12% | |
| Potassium | 195.7mg | 2% | |
| Total Carbs | 41.02g | 6% | |
| Sugars | 0.53g | 1% | |
| Dietary Fiber | 3.7g | 6% | |
| Protein | 8.15g | 7% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 2.2mg | 5% | |
| Calcium | 23.5mg | 1% | |
* 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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