Pecans add a nice touch to classic cornbread
Heat oven to 450.
stir together egg and next 3 ingredients in bowl. Stir together cornmeal and next 3 ingredients in another large bowl. Stir in egg mixture until combined.
Melt butter in small skillet over medium heat. Stir in pecans, and cook stirring often 5-7 minutes until lightly toasted. Remove from heat and cool 10 minutes.
Heat 2 muffin pans in oven 3-4 minutes. Stir pecans into cornmeal batter. Coat pans with cooking spray; pour batter into muffin cups, filling 3/4 full.
Bake for 13-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1432 | ||
Calories from Fat: 740 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.2g | 110 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 310.3mg | 95 % | |
Sodium 1448.4mg | 50 % | |
Potassium 685.7mg | 18 % | |
Total Carbohydrate 151.4g | 45 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 140.4g | ||
Protein 30.9g | 44 % | |
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: 1432
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