Try this Cassies Egg Cornbread recipe, or contribute your own.
Suggest a better descriptionDissolve soda in buttermilk; stir well. Combine cornmeal, baking powder, and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well greased cast-iron skillte in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a cook serving the residents of Tolville, Arkansas from the late 1920s through the 1940s. Her Egg Cornbread was a favorite.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 169 | ||
Calories from Fat: 62 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 266.8mg | 82 % | |
Sodium 276.6mg | 10 % | |
Potassium 191.5mg | 5 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 15.7g | ||
Protein 10.6g | 15 % | |
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: 169
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