Ingredients
8
8 servings
- •2 eggs
- •1 ½ cups milk
- •2 ½ cups self-rising white cornmeal
- •½ teaspoon salt
- •3 tablespoons vegetable oil
- •2 tablespoons shortening
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
- Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
- Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
- Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.
Nutritional Facts
Per 8 servings
- Calories: 242
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 3g
- Protein: 6g
- Sugar: 2g
Related Recipes
Cast Iron Cornbread
Cast Iron Skillet Buttermilk Cornbread
Mary's Cast Iron Skillet Cornbread
Honey-Pepper Cast Iron Skillet Cornbread
Homesteader Cornbread
Skillet Cornbread
Campfire Cast Iron Cornbread
Baked Cream Corn
Blue Corn Cornbread
Delicious Southern Cornbread
Broccolified Cornbread
