Try this Serrano Chile Blue Cornbread recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside. Melt butter in a large skillet; add serrano chiles and next 3 ingredients. Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside. Combine eggs and next 5 ingredients; add to dry ingredients, stirring just until moistened. Stir in vegetable mixture and cilantro. Place a well-greased 10-inch cast iron skillet in a 450 ? F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet. Bake at 450 ? F for 25 minutes or until cornbread is lightly browned. Recipe by: Southern Living
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 8 servings | ||
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Calories: 447 | ||
Calories from Fat: 247 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 287.4mg | 88 % | |
Sodium 488.6mg | 17 % | |
Potassium 289.5mg | 8 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 36g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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