Try this A Different Cornbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening into the batter, then pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve piping hot with butter. Yield: One 10-inch round Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:19:37 -0700 (PDT) From: patH
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 175 | ||
Calories from Fat: 59 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 24.4mg | 1 % | |
Potassium 119.1mg | 3 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 23.9g | ||
Protein 3.8g | 5 % | |
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: 175
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