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Southern Skillet Fig and Fennel Cornbread With Cheddar Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.4458
Energy (kCal)1288.078
Carbohydrates (g)135.1488
Total fats (g)78.7973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400F / 200C degrees. | 2. Grease a small 8" cast iron skillet or baking pan with butter. Place in oven to preheat. | 3. Sift flour, cornmeal, sugar, salt and baking powder into a mixing bowl. | 4. In another bowl whisk together the buttermilk, vegetable and egg. | 5. Combine wet and dry ingredients and stir with a large metal spoon to mix. | 6. Fold in figs and fennel seeds. | 7. Bake for 25 minutes. | 8. Remove from oven and set skillet on a rack to cool for 10 minutes before slicing and serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    purpose flour 1 1/2 1/2 - - - -
    cornmeal 1 cup stoneground 441.64 93.8058 9.9064 4.3798
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 1/2 teaspoon - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    cheddar cheese 1 cup grated - - - -
    buttermilk 1 cup - - - -
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    egg 1 71.5 0.36 6.28 4.755
    fig 8 cup chopped - - - -
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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