Try this Betty Carters Quick Corn Bread recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended. 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 | ||
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Calories: 108 | ||
Calories from Fat: 37 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 195.3mg | 7 % | |
Potassium 155.6mg | 4 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 12.1g | ||
Protein 4.5g | 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: 108
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