Diethood · by Katerina Petrovska★ 5.0 (1)
Cornbread Pancakes
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 15%
CARBS 32G45% OF CAL
4G FIBER1G ADDED4G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 14G45% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy cornmeal pancakes studded with fresh corn kernels and crispy edges. Made with real corn and buttermilk. Serve sweet or savory for a versatile breakfast.
mainamericaneggs🍳 skillet🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 4- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- freshly ground black pepper (to taste)
- ⅔ cup lowfat buttermilk
- 1 cup whole corn kernels
- 3 tablespoons butter (melted)
- 1 egg
- ¼ cup sour cream
- 1 teaspoon chopped fresh dill
- 1 teaspoon fresh lemon juice
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 15%
CARBS 32G45% OF CAL
4G FIBER1G ADDED4G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 14G45% OF CAL
7G SAT7G 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
- 10m
- Cook
- 20m
- Sodium
- 357mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.