Try this Buttermilk Corn Bread recipe, or contribute your own.
Suggest a better descriptionCombine egg, buttermilk and water; add salt and soda. Stir in enough corn meal until of cake batter consistency. Bake at 500 degrees for 15 to 20 minutes in a well greased 10" pan.
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Serving Size: 1 Pan (787g) | ||
Recipe Makes: 1 Pan | ||
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Calories: 744 | ||
Calories from Fat: 138 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 231.1mg | 71 % | |
Sodium 1856.4mg | 64 % | |
Potassium 1455.3mg | 38 % | |
Total Carbohydrate 118g | 35 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 103.2g | ||
Protein 36.1g | 52 % | |
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: 744
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