Directions:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.73 Kcal (828 kJ) | ||
| Calories from fat | 62.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Cholesterol | 44.29mg | 15% | |
| Sodium | 406.14mg | 17% | |
| Potassium | 322.3mg | 7% | |
| Total Carbs | 30.37g | 10% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 201.7 Kcal (844 kJ) | ||
| Calories from fat | 63.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 45.18mg | 15% | |
| Sodium | 414.32mg | 17% | |
| Potassium | 328.79mg | 7% | |
| Total Carbs | 30.98g | 10% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 99.7mg | 10% | |
* 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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