Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups yellow or white self-rising corn meal
- 1 large egg
- 1¼–1½ cups buttermilk or whole milk
- ¼ cup olive oil or vegetable oil
Directions
Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
Beat egg in the bowl. Stir in buttermilk and oil.
Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
Pour the batter into the skillet and place in the oven.
Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.
Allow to cool for 5 minutes in pan before serving.