Directions:
- Preheat oven to 425 Degrees.
- Grease the bottom and side of a cast-iron skillet, then put it in the oven while you make the batter.
- Sift flour, baking powder and salt into a bowl.
- Add the cornmeal and blend with a spoon.
- Add the eggs, drippings, milk and sugar.
- Lightly stir until blended.
- Remove skillet from the oven and pour in the batter.
- Bake for 20 minutes or until a toothpick poked into the center comes out clean.
- Variation: For jalapeno cheese cornbread, Add 3/4 C. grated cheddar cheese and 1 small can of diced jalapenos (drained)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.6 Kcal (915 kJ) | ||
| Calories from fat | 49.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 41.53mg | 14% | |
| Sodium | 748.33mg | 31% | |
| Potassium | 901.53mg | 19% | |
| Total Carbs | 38.54g | 13% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 5.93g | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 425.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 223.73 Kcal (937 kJ) | ||
| Calories from fat | 51.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 42.51mg | 14% | |
| Sodium | 765.9mg | 31% | |
| Potassium | 922.7mg | 19% | |
| Total Carbs | 39.45g | 13% | |
| Sugars | 4.73g | 18% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 6.07g | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 435.1mg | 43% | |
* 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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