Directions:
- In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
- Scrape batter into a buttered 8-inch square pan and spread level.
- Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1992.06 Kcal (8340 kJ) | ||
| Calories from fat | 1015.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.8g | 174% | |
|---|---|---|---|
| Cholesterol | 642.71mg | 214% | |
| Sodium | 2347.35mg | 98% | |
| Potassium | 2049.05mg | 44% | |
| Total Carbs | 205.84g | 69% | |
| Sugars | 27.93g | 112% | |
| Dietary Fiber | 11.1g | 44% | |
| Protein | 41.08g | 82% | |
| Vitamin A | 5.9mg | 196% | |
| Iron | 4.3mg | 24% | |
| Calcium | 1044.8mg | 104% | |
| Amount Per 100 g | |||
| Calories | 233.54 Kcal (978 kJ) | ||
| Calories from fat | 119.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 174% | |
|---|---|---|---|
| Cholesterol | 75.35mg | 214% | |
| Sodium | 275.2mg | 98% | |
| Potassium | 240.22mg | 44% | |
| Total Carbs | 24.13g | 69% | |
| Sugars | 3.27g | 112% | |
| Dietary Fiber | 1.3g | 44% | |
| Protein | 4.82g | 82% | |
| Vitamin A | 0.7mg | 196% | |
| Iron | 0.5mg | 24% | |
| Calcium | 122.5mg | 104% | |
* 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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