The Seasoned Mom · by Blair Lonergan★ 5.0 (3)
Cast Iron Skillet Cornbread
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 11%
CARBS 32G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER2G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden, crusty cornbread baked in a cast iron skillet with buttermilk for tang. A classic Southern side dish ready in 30 minutes.
sidesouthernbaked good🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on The Seasoned Mom →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups whole buttermilk, (well shaken)
- 1 large egg
- ¼ cup vegetable oil
- 2 cups self-rising cornmeal mix, (not plain cornmeal (I prefer White Lily brand))
- 2 tablespoons sugar ((optional))
- 1 tablespoon butter
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 11%
CARBS 32G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER2G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 647mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.