Ingredients
12
12 servings
- •2 cups cornmeal
- •2 cups all-purpose flour
- •0.5 teaspoon salt
- •2 tablespoons baking powder
- •2 eggs
- •1 cup margarine, melted
- •4 cups buttermilk
- •0.25 cup corn oil
Instructions
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutritional Facts
Per 12 servings
- Calories: 369
- Carbohydrate: 36g
- Fat: 22g
- Fiber: 2g
- Protein: 8g
- Sugar: 4g
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