Try this Cheery Carroty Corn Bread - the Carrot Cookbook recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400_F. Combine the corn meal, salt, flour and baking powder in a medium bowl and mix them well. Set the bowl aside. In another bowl, beat the butter or margarine and sugar until they are light, then add the eggs, milk, and carrot puree. Beat the mixture thoroughly after each addition. Stir the dry ingredients into the carrot mixture and blend them into a smooth batter. Pour the batter into a well-oiled baking pan, and bake it for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve at once. Yield one 8 x 8 pan. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1191g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 3546 | ||
Calories from Fat: 1400 (39%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 155.5g | 207 % | |
Saturated Fat 48.6g | 243 % | |
Monounsaturated Fat 59.9g | ||
Polyunsanturated Fat 33.2g | ||
Cholesterol 2216mg | 682 % | |
Sodium 2210.8mg | 76 % | |
Potassium 1718.4mg | 45 % | |
Total Carbohydrate 442g | 130 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 415.3g | ||
Protein 103.1g | 147 % | |
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: 3546
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.