Try this Buttermilk Cornbread recipe, or contribute your own.
Suggest a better descriptionStir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes. NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking. Recipe by: Elizabeth Powell Posted to EAT-L Digest by "Iris E. Dunaway"
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 210 | ||
Calories from Fat: 50 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 39.5mg | 12 % | |
Sodium 576.4mg | 20 % | |
Potassium 98.5mg | 3 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 36.1g | ||
Protein 4.1g | 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: 210
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