(This cornbread is so moist you may not want butter!) Combine corn, sour cream, eggs and oil; beat well. Combine cornmeal and baking powder; stir into corn mixture. Pour into greased 10 inch iron skillet. bake at 400 degrees for 30 minutes or until done. Yield 8 servings. Posted to Bakery-Shoppe Digest V1 #439 by "Mike England"
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|Serving Size: 1 Serving (1030g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1420 (55%)|
|Amt Per Serving||% DV|
|Total Fat 157.8g||210 %|
|Saturated Fat 40.9g||204 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 30g|
|Cholesterol 2193.4mg||675 %|
|Sodium 4602.5mg||159 %|
|Potassium 1523.9mg||40 %|
|Total Carbohydrate 189.3g||56 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 173.4g|
|Protein 97.4g||139 %|
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Calories per serving: 2563
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