Steve Reynolds' Scratch Cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.8
- Total Fat: 3.4 g
- Cholesterol: 25.0 mg
- Sodium: 289.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
View full nutritional breakdown of Steve Reynolds' Scratch Cornbread calories by ingredient
Introduction
Easy to make from scratch. Easy to make from scratch.Number of Servings: 8
Ingredients
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3/4 cup Yellow Cornmeal,
3/4 cup Whole Wheat Flour,
2 tsp Baking Powder,
1/2 tsp Salt
3/4 cup Milk, 2%
1 large Egg
1 tbsp Canola Oil
Directions
Mix dry ingredients in a bowl. Add wet ingredients in another bowl and mix. Then combine the wet and dry mixtures together stir just until combined. DO NOT OVER MIX. If needed, add until desire thickness (it should be about the consistency of prepared oatmeal.)
Heat an 8" cast iron skillet or baking pan with the canola oil in hot. Pour cornbread mixture into heated pan and place in a 400 degree oven for 15 to 20 minutes or until done.
Heat an 8" cast iron skillet or baking pan with the canola oil in hot. Pour cornbread mixture into heated pan and place in a 400 degree oven for 15 to 20 minutes or until done.
Member Ratings For This Recipe
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