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Ingredients
3 tablespoons vegetable oil, plus some for greasing the skillet
2 ⅔ cups yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 ½ teaspoons ground sage
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon freshly ground pepper
3 eggs
1 cup buttermilk
1 cup milk
1 cup fresh corn kernels
Nutritional analysis per serving (10 servings)
54 grams carbs; 51 milligrams cholesterol; 317 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 326 milligrams sodium; 8 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
- Step 2
In a mixing bowl, combine all the dry ingredients. In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture. Blend quickly with a wooden spoon. Do not overbeat. Stir in the corn.
- Step 3
Pour the batter into the skillet and bake for 30 to 35 minutes. Cool for a few minutes and cut into serving pieces. Serve warm.
Private Notes
Comments
I think that the temperature should be closer to 400 F. I haven’t before seen a cornbread recipe that is baked at 350.
Turned out gummy and dense.