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Cast Iron Skillet Buttermilk Cornbread

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.148
Energy (kCal)1220.9134
Carbohydrates (g)143.5205
Total fats (g)66.4273
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C). | 2. Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms. | 3. Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven. | 4. Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes. | 5. Remove from oven to cool slightly, about 5 minutes. Cut into wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cornmeal 1 cup 441.64 93.8058 9.9064 4.3798
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    purpose flour 1/2 cup - - - -
    baking powder 4 teaspoons 9.752 5.0968 0.0 0.0
    salt 1 teaspoon - - - -
    buttermilk 1 cup - - - -
    lard 2 tablespoons 230.912 0.0 0.0 25.6
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    egg 1 71.5 0.36 6.28 4.755
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    paprika 1 pinch 0.4054 0.0776 0.0203 0.0185
    kosher salt 1 pinch - - - -

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



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