Moist corn-filled corn bread
Mix all ingredients in a bowl with a rubber spatula. Pour into lined ( with silicone mat or parchment paper) 9x13 inch pan or jelly roll pan. Bake for 35 minutes at 350 degrees. Cool slightly and cut into squares. Best served warm.
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Serving Size: 1 Dozen (1248g) | ||
Recipe Makes: 1 | ||
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Calories: 2295 | ||
Calories from Fat: 1095 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 65.8g | 329 % | |
Monounsaturated Fat 37.9g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 391.6mg | 120 % | |
Sodium 2572.7mg | 89 % | |
Potassium 1893.6mg | 50 % | |
Total Carbohydrate 290.9g | 86 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 270.4g | ||
Protein 39.9g | 57 % | |
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: 2295
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