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Frankie Pinkney: "Really came out moist made in a cast-iron skillet." Read More
8Ingredients
30Minutes
510Calories
Ingredients
US|METRIC
- 1 cup corn meal
- 1 cup flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup olive oil
NutritionView More
510Calories
Sodium37% DV890mg
Fat28% DV18g
Protein22% DV11g
Carbs26% DV77g
Fiber16% DV4g
| Calories510Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium890mg37% |
| Potassium310mg9% |
| Protein11g22% |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber4g16% |
| Sugars29g58% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(7)
★★★★★
Carrie W. 27 Jun 2018
★★★★★
Did a double batch and put it in a cast iron skillet. Took 45 minutes to cook but sooo good
Dawna Eriksson 18 Dec 2016
★★★★★
Perfect! It's difficult to find some ingredients in Sweden, but I finally found some corn meal. We were dying for some TexMex, so I made Mexican Soup and cornbread. Might make it a few more months until we get the real thing again. In the meantime, this recipe is going in my go-to "recept" book! Thanks! Can't wait to try out your clam chowder, too!
Anna L. 1 Jan 2016
★★★★★
I made this and was very pleased. Not too cakey and not too dense. Just right. It's the best recipe I've found since I moved north of the Mason-Dixon line.