11 Ingredients
  • 1 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 large egg
  • 4 ounces coarsely grated extra-sharp Cheddar (1 cup)
  • 1/4 cup finely chopped scallion (white and pale green parts only)
  • 1 to 2 tablespoons finely chopped drained pickled jalapeños
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet
Nutrition
117
6% daily value
14 servings
                                       
                                            low-​sodium, low-​sugar, vegetarian, gluten-​free
     

Fat

10% 7

Saturated

19% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

3% 10

Carbs (net)

- 10

Fiber

2% 1

Sugars

- 1

Sugars, added

- 0

Protein

8% 4

Cholesterol

10% 31

Sodium

6% 137

Calcium

8% 79

Magnesium

2% 9

Potassium

1% 61

Iron

3% 1

Zinc

4% 0

Phosphorus

11% 74

Vitamin A

7% 60

Vitamin C

1% 1

Thiamin (B1)

6% 0

Riboflavin (B2)

10% 0

Niacin (B3)

4% 1

Vitamin B6

3% 0

Folate equivalent (total)

11% 44

Folate (food)

- 9

Folic acid

- 20

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

4% 4
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