Preheat oven to 425F. and generously grease an 8-inch-square baking pan. In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds. In a small bowl whisk together eggs, milk, sour cream, and butter. Add milk mixture to cornmeal mixture and stir until just combined. Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan. Cool corn bread in pan on a rack 5 minutes and cut into 4 squares. Makes four 4-inch squares. Gourmet September 1994
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|Serving Size: 1 Serving (917g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 592 (31%)|
|Amt Per Serving||% DV|
|Total Fat 65.8g||88 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 2149.5mg||661 %|
|Sodium 3410mg||118 %|
|Potassium 1269mg||33 %|
|Total Carbohydrate 239.6g||70 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 229.5g|
|Protein 88g||126 %|
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Calories per serving: 1907
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