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Suggest a better descriptionPreheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine butter, oil, milk and egg in mixing bowl and whisk until well-blended. Stir the flour, baking powder, cornmeal, sugar and salt together with a fork until well-mixed. To this dry mixture, add the liquid milk mixture and stir just until combined. Pour into baking dish. Bake the cornbread until golden on top and a tester inserted in the middle comes out clean. Baking time is about 25 minutes. HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2 ounce size). To the dry mix, add 1/2 cup evaporated milk, 1 egg and 1 tablespoon melted butter in place of what is called for on the package. Bake at 400F for 20 minutes. Bread should be golden brown and a tester plunged into its middle should come out clean. PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber. Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92. Posted by Stephen Ceideberg; November 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (814g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3474 | ||
Calories from Fat: 973 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.2g | 144 % | |
Saturated Fat 34.5g | 172 % | |
Monounsaturated Fat 45.5g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 122mg | 38 % | |
Sodium 345.2mg | 12 % | |
Potassium 719mg | 19 % | |
Total Carbohydrate 572.9g | 169 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 559.7g | ||
Protein 47.9g | 68 % | |
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: 3474
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