Try this Specialty of the House Cornbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 and grease an 8 inch pan. In a mixing bowl, combine flour, cornmeal, sugar and salt. In a small bowl, beat egg with fork and add milk and oil. Pour into flour mixture and stir with fork until flour isjust moistened. Gently fold in red pepper and onion. Pour batter into greased pan. Bake 35-40 minutes until golden brown and wooden pick inserted in center comesout clean. This dish is nice when served warm. Recipe by: Quick n Easy--August 1997 Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 228 | ||
Calories from Fat: 52 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 27mg | 8 % | |
Sodium 13.5mg | 0 % | |
Potassium 67.3mg | 2 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 38.9g | ||
Protein 4g | 6 % | |
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: 228
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