Chuckwagon Cornbread Recipe

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40 mins (prep 10, cooking 30)
12 ingredients
8-9 servings
Bake this recipe in a baking pan or skillet. Add a bit more sugar, if you have a sweet tooth. If presentation isn't important, I usually pour the batter into an aluminum-lined pan for easy cleanup. To store leftovers, wrap in plastic, then foil, and refrigerate. This cornbread is very moist, so let cool a bit before slicing.

Categories:  kid-friendly , american , quick-and-easy ,
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Serving Size (28.87 g)
Servings 8
Amount per Serving
Calories 90.07 Calories from Fat 3.42
% Daily Value *
Total Fat 0.38g 4.62%
Saturated Fat 0.06g 2.58%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 552.59mg 184.2%
Total Carbohydrate 21.13g 56.35%
Dietary Fiber 1.61 g 51.47%
Sugars 9.9 g %
Protein 1.98g 31.7%
Vitamin A 1.35IU% Vitamin C 0.0mg%
Calcium 106.74mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, beaten egg, milk or buttermilk, creamed corn, melted butter