Baking · Breads & rolls
Texas Cornbread
To bake in a cast iron skillet: place 1 tbsp canola oil into a cast iron skillet (approx. 8 in.-10 in.) and place in the oven. Preheat oven to 425°F and continue making the batter. Carefully transfer batter from mixing bowl into hot skillet and bake 20-25 minutes (425°F) or until golden brown.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 35 min
- Total
- 35 min
- Yield
- 12 pieces
Find similar recipes
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- Category
- BakingBreads & rolls
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- canola oil
- 57 g
- cheddar cheese
- 113 g
- jalapeño peppers
- 2
- yellow cornmeal
- 227 g
- all-purpose flour
- 85 g
- sugar
- 28 g
- salt
- 1 tsp
- baking powder
- 2 tsp
- baking soda
- 0.5 tsp
- whole milk
- 283 g
- large eggs
- 3
- frozen corn
- 57 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 7 g
- Energy
- 933 kJ
- Calories
- 223 kcal
- Fat
- 10 g
- Fibre
- 1 g
- Carbohydrates
- 26 g
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