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Suggest a better descriptionPreheat the oven to 425F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In a small bowl whisk together the eggs, the buttermilk and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares. Makes nine 3-inch squares. Gourmet November 1993
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Serving Size: 1 Serving (1103g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1878 | ||
Calories from Fat: 509 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.6g | 75 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 2127.2mg | 655 % | |
Sodium 3803.3mg | 131 % | |
Potassium 1567.2mg | 41 % | |
Total Carbohydrate 240.8g | 71 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 230.2g | ||
Protein 97.3g | 139 % | |
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: 1878
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