Heat oven to 350 degrees. Brush a 9- by 13-inch baking pan with 1 tablespoon melted butter. In medium bowl, whisk together buttermilk, eggs, and sour cream. In separate bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Using a spatula, fold sour-cream mixture into cornmeal mixture. Fold in remaining 8 tablespoons melted butter. Pour batter into pan, and bake until a toothpick inserted into center comes out clean, about 25 minutes. Let cool. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1309 Calories (kcal); 38g Total Fat; (25% calories from fat); 43g Protein; 200g Carbohydrate; 431mg Cholesterol; 5429mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1307g)|
|Recipe Makes: 1|
|Calories from Fat: 2102 (60%)|
|Amt Per Serving||% DV|
|Total Fat 233.6g||311 %|
|Saturated Fat 129.3g||647 %|
|Monounsaturated Fat 66.3g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 2594.6mg||798 %|
|Sodium 4777mg||165 %|
|Potassium 1625.5mg||43 %|
|Total Carbohydrate 270.8g||80 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 259.4g|
|Protein 94.4g||135 %|
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Calories per serving: 3519
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