Try this Buttermilk Corn Bread #2 recipe, or contribute your own.
Suggest a better descriptionPreliminary: Preheat oven to 400 degrees. 1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt. 2. In a separate bowl, using a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. pour into an 8-inch square or 9-inch round nonstick cake pan. 3. Bake in preheated oven until bread springs back when gently pressed in center, 20-22 minutes. Cut into squares or wedges. Serve warm. Contributor: Sunset Magazine Posted to MM-Recipes Digest by Jack Elvis
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 -9 serving | ||
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Calories: 308 | ||
Calories from Fat: 66 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 266.6mg | 82 % | |
Sodium 469mg | 16 % | |
Potassium 191.2mg | 5 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 47g | ||
Protein 12.1g | 17 % | |
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: 308
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