Skillet Cornbread Recipe
Ingredients
| Egg yolks | 4 | |
| Yogurt | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Cornmeal | 2 Cup (32 tbs) | |
| Egg whites | 4 | |
| Butter | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2471 Calories from Fat 770
% Daily Value*
Total Fat 88 g135%
Saturated Fat 45.7 g228.6%
Trans Fat 0 g
Cholesterol 920.1 mg306.7%
Sodium 3777.5 mg157.4%
Total Carbohydrates 278 g92.8%
Dietary Fiber 23.4 g93.5%
Sugars 29.7 g
Protein 146 g291.5%
Vitamin A 54.6% Vitamin C 3.8%
Calcium 73% Iron 72.8%
*Based on a 2000 Calorie diet
Directions
Beat egg whites stiff and fold them into cornmeal mixture.
Heat 10-inch cast-iron skillet medium-hot, melt butter in it and pour in cornbread batter.
Cover skillet and keep over medium-hot fire or burner for 10 minutes.
Carefully loosen cornbread around the outside, cut into wedges and turn each wedge over.
Cover skillet and let cook another 2 minutes or so, until top of cornbread has browned.
Remove from skillet and serve hot.
Chef
