On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
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Serving Size: 1 servings. (134g) | ||
Recipe Makes: 9 servings. | ||
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Calories: 294 | ||
Calories from Fat: 107 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 1106.8mg | 38 % | |
Potassium 239mg | 6 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 35.1g | ||
Protein 9.7g | 14 % | |
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: 294
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