Try this Corn Bread or Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups. Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Dont overmix. Spoon batter into prepared pan or muffin cups. A #12 food dipper (ice cream scoop) works nicely for muffins, cupcakes, etc. Bake muffins for 20 min., bread for 25 to 30 min. Variations: use 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda. Yield: 1 pan or 12 muffins.
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 746 | ||
Calories from Fat: 458 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.9g | 68 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 2119.9mg | 652 % | |
Sodium 725mg | 25 % | |
Potassium 761.5mg | 20 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.7g | ||
Protein 64.9g | 93 % | |
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: 746
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