Pamela's Southern Skillet Cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.4
- Total Fat: 15.4 g
- Cholesterol: 69.8 mg
- Sodium: 327.2 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 2.0 g
- Protein: 4.4 g
View full nutritional breakdown of Pamela's Southern Skillet Cornbread calories by ingredient
Introduction
Quick Gluten Free Cornbread from a Mix - Heavy in Carbs and Calories but easy to make and delicious. Quick Gluten Free Cornbread from a Mix - Heavy in Carbs and Calories but easy to make and delicious.Number of Servings: 8
Ingredients
-
1 whole package Pamela's Cornbread and Muffin Mix
3 Large Eggs
1 Cup Water
½ Cup Coconut Oil Melted
Tips
An alternate - low fat version is to replace the coconut oil with Pam and proceed as usual. This will reduce the fat content and calories and allow you to have a little butter on your cornbread.
Directions
Preheat oven to 375 degrees.
In a Bowl, mix together:
1 package of mix
3 large eggs
1 cup water
Mix well.
Meanwhile:
In a hot 10"-12" skillet, melt the coconut oil on stovetop and when hot enough to fry, add the mixed cornbread batter.
***BE SURE TO USE A SKILLET THAT IS OVEN-PROOF, LIKE A HEAVY CAST IRON, OR 100% STAINLESS STEEL. The kind of skillet with plastic handles won't work.***
Let the batter sizzle for a few minutes and then pop the skillet into a pre-heated oven and bake for about 20 minutes.
Remove baked cornbread and allow to cool. Slice the cornbread into 8 even pie-slices and serve!
Serving Size: 8 pie-like wedges cut from round skillet
Number of Servings: 8
Recipe submitted by SparkPeople user LINDACRH.
In a Bowl, mix together:
1 package of mix
3 large eggs
1 cup water
Mix well.
Meanwhile:
In a hot 10"-12" skillet, melt the coconut oil on stovetop and when hot enough to fry, add the mixed cornbread batter.
***BE SURE TO USE A SKILLET THAT IS OVEN-PROOF, LIKE A HEAVY CAST IRON, OR 100% STAINLESS STEEL. The kind of skillet with plastic handles won't work.***
Let the batter sizzle for a few minutes and then pop the skillet into a pre-heated oven and bake for about 20 minutes.
Remove baked cornbread and allow to cool. Slice the cornbread into 8 even pie-slices and serve!
Serving Size: 8 pie-like wedges cut from round skillet
Number of Servings: 8
Recipe submitted by SparkPeople user LINDACRH.