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Add a photoServings: 6
Ingredients
- 2 c. self-rising corn meal
- 2 tbsp. sugar
- 1/4 c. oil or possibly melted shortening
- 1 egg
- 1 1/3 c. buttermilk
Directions
- Preheat a well greased 8 inch heavy skillet in 425 degree oven or possibly grease an 8 x 8 x 2 inch pan. Bake 25-30 min at 425 degrees. Remove from pan and serve.
- Variations for muffins: Fill muffin c. 2/3 full. Bake at 425 degrees for 20-25 min. Yields about 16 muffins.
- For Corn Sticks: Preheat well greased heavy corn stick pans. Fill almost full. Bake at 425 degrees for 12-18 min. Yields 16-18 sticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 99 | 31% |
| Total Fat 11.24g | 14% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 33mg | 11% |
| Sodium 71mg | 3% |
| Potassium 173mg | 5% |
| Total Carbs 48.81g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.74g | 5% |
| Protein 6.57g | 11% |
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