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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 27 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 450 degrees F (230 degrees C). | 2. 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. | 3. 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. | 4. Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
self rising white cornmeal	2 1/2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
shortening	2	tablespoons		226.304	0.0	0.0	25.6

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