I got this recipe from one of The State Fair of Texas cookbooks. It's old and I couldn't find the year, but I started collecting these cookbooks when I got married (30 years ago). This is very good cornbread and it goes good with a big pot of pinto beans. The person that submitted the recipe is Debbie Hamilton from Garland, Texas. Hats off to her!
Combine all ingredients, mixing well. Grease a #9 iron skillet or a 9 x 12 baking dish. Bake at 450 for about 20 minutes or until golden brown. Serve hot with butter.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12|
|Calories from Fat: 184 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 279.8mg||86 %|
|Sodium 543.1mg||19 %|
|Potassium 168.7mg||4 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 31.3g|
|Protein 13.8g||20 %|
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Calories per serving: 369
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