Ingredients
8
8 servings
- •0.25 cup canola oil
- •1.5 cups white cornmeal
- •1.5 teaspoons salt
- •1.3333333730698 cups buttermilk
- •2 large eggs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
- Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
- Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
- Carefully pull out the center rack and pour batter into hot oil in the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
- Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.
Nutritional Facts
Per 8 servings
- Calories: 179
- Carbohydrate: 20g
- Fat: 9g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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