Directions:
- Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
- Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
- Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
- Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.
- Cooks notes: Corn bread for stuffing can be baked 2 days ahead and kept in a sealable bag at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.21 Kcal (650 kJ) | ||
| Calories from fat | 70.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 61.68mg | 21% | |
| Sodium | 289.89mg | 12% | |
| Potassium | 84.65mg | 2% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.53g | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 350.81 Kcal (1469 kJ) | ||
| Calories from fat | 160.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.82g | 12% | |
|---|---|---|---|
| Cholesterol | 139.42mg | 21% | |
| Sodium | 655.2mg | 12% | |
| Potassium | 191.32mg | 2% | |
| Total Carbs | 42.35g | 6% | |
| Sugars | 2.73g | 5% | |
| Dietary Fiber | 3.62g | 6% | |
| Protein | 7.97g | 7% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 2.1mg | 5% | |
| Calcium | 23mg | 1% | |
* 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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