1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
2. Scrape batter into a buttered 8-inch square pan and spread level.
3. Bake in a 400? oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1634g)|
|Recipe Makes: 0|
|Calories from Fat: 1350 (47%)|
|Amt Per Serving||% DV|
|Total Fat 150g||200 %|
|Saturated Fat 60.4g||302 %|
|Monounsaturated Fat 52.3g|
|Polyunsanturated Fat 17g|
|Cholesterol 4404.2mg||1355 %|
|Sodium 2627.2mg||91 %|
|Potassium 2170mg||57 %|
|Total Carbohydrate 235.6g||69 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 226g|
|Protein 152.9g||218 %|
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: 2901
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