Directions:
- Preheat oven to 375 degrees F.
- Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
- Mix 1/2 cup vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.
- *Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.31 Kcal (1693 kJ) | ||
| Calories from fat | 254.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.24g | 43% | |
|---|---|---|---|
| Cholesterol | 84.4mg | 28% | |
| Sodium | 795.87mg | 33% | |
| Potassium | 174.69mg | 4% | |
| Total Carbs | 27.89g | 9% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 11.54g | 23% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 248.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 284.66 Kcal (1192 kJ) | ||
| Calories from fat | 178.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.88g | 43% | |
|---|---|---|---|
| Cholesterol | 59.43mg | 28% | |
| Sodium | 560.35mg | 33% | |
| Potassium | 123mg | 4% | |
| Total Carbs | 19.63g | 9% | |
| Sugars | 0.46g | 3% | |
| Dietary Fiber | 1.25g | 7% | |
| Protein | 8.13g | 23% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 1.2mg | 10% | |
| Calcium | 174.7mg | 25% | |
* 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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