Directions:
- Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
- In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
- Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
- Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
- Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.64 Kcal (1606 kJ) | ||
| Calories from fat | 48.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 384.59mg | 16% | |
| Potassium | 638.45mg | 14% | |
| Total Carbs | 78.85g | 26% | |
| Sugars | 14.79g | 59% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 7.98g | 16% | |
| Iron | 3.4mg | 19% | |
| Calcium | 196.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 194.93 Kcal (816 kJ) | ||
| Calories from fat | 24.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 8% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 1% | |
| Sodium | 195.41mg | 16% | |
| Potassium | 324.41mg | 14% | |
| Total Carbs | 40.07g | 26% | |
| Sugars | 7.52g | 59% | |
| Dietary Fiber | 2.51g | 20% | |
| Protein | 4.06g | 16% | |
| Iron | 1.8mg | 19% | |
| Calcium | 99.8mg | 20% | |
* 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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