Try this Herbed Corn Bread recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425F. Grease 8-inch square metal baking pan. 2. Sift cornmeal, flour, sugar, baking powder and salt into mixing bowl. Add onion and herbs and blend well. 3. In another bowl, beat milk, butter and egg until foamy. Add dry incredients and stir just to combine. Mixture should be lumpy; do not overblend. 4. Turn into prepared pan and bak until corn bread tests done, about 30 minutes. Remove from oven and let cool 10 minutes in pan. Invert onto rack and cool to room temperature. To serve: If not using for stuffing, cut into squares and serve hot with any poultry or meat dish. Ahead: Can be frozen up to 3 months.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 995 | ||
Calories from Fat: 83 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 216.4mg | 67 % | |
Sodium 108.9mg | 4 % | |
Potassium 480.9mg | 13 % | |
Total Carbohydrate 208.2g | 61 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 200.1g | ||
Protein 20.5g | 29 % | |
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: 995
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