Very Basic Cornbread Recipe. It's identical to my great grandmothers recipe she used.
If you don't have butter milk just substitute any other milk (whole, 2%, etc.) But it doesn't turn out well with Almond Milk, it must be an animal derived milk.
Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 195 | ||
Calories from Fat: 69 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 167.4mg | 6 % | |
Potassium 157.7mg | 4 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 25.2g | ||
Protein 4.9g | 7 % | |
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: 195
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