Try this Whole-Kernel Corn Bread recipe, or contribute your own.
Suggest a better descriptionCoat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a 425 degree oven. Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well; pour into skillet. Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings. Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 166mg Sodium Serving Ideas : Cut corn bread into wedges. Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 148 | ||
Calories from Fat: 29 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 221mg | 8 % | |
Potassium 117.8mg | 3 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 24.7g | ||
Protein 4.1g | 6 % | |
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: 148
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