Taste of Home.com -- 8 ServingsPrep/Total: 30 min
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400F for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 8 servings.
Nutrition Facts: 1 piece equals 194 calories, 6 g fat (3 g saturated fat), 65 mg cholesterol, 412 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Buttermilk Corn Bread published in Healthy Cooking February/March 2010, p63
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 222 | ||
Calories from Fat: 61 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 59.2mg | 18 % | |
Sodium 10649.8mg | 367 % | |
Potassium 157.2mg | 4 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 35.7g | ||
Protein 6g | 9 % | |
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: 222
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