Try this Rosemary Cornbread recipe, or contribute your own.
Suggest a better description1. Heat oven to 400 degrees. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
2. Stir all the ingedients together. Spoon the batter into the prepared pan.
3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
4. When cool, cut lengthwise into 3 strips and then crosswise into quarters. cut each square into 2 triangles. (The cornbread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325 degree oven for 10 minutes or until heated through.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 6 | ||
Calories from Fat: 3 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 15.5mg | 5 % | |
Sodium 5.2mg | 0 % | |
Potassium 6.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.5g | 1 % | |
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: 6
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