Try this Corn Bread #2 recipe, or contribute your own.
Suggest a better descriptionSERVES 6 This is another use of cornmeal that is terribly versatile. One New England lady told me that she does not remember a dinner in her childhood without corn bread. And for breakfast it was served broken up in a bowl, with milk and sugar or maple syrup. I love it just baked and on the table for dinner. Place all of the dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix until smooth. Place in a greased 8x12-inch pan, and bake in a hot oven (400?) for about 30 minutes. This same recipe can be used for cornmeal muffins or for corn sticks, baked in a heavy black iron mold. From
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 261 | ||
Calories from Fat: 108 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 353.5mg | 109 % | |
Sodium 365.4mg | 13 % | |
Potassium 178.6mg | 5 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 23.6g | ||
Protein 13.7g | 20 % | |
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: 261
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