Preheat the oven to 425 degrees F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, flour, baking powder, baking soda, and the salt. In a small bowl whisk together the eggs, buttermilk, and butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter , spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares. Yield: 9 3-inch square NOTES : (Recipes courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8764 From: "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1103g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 509 (27%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 2127.2mg||655 %|
|Sodium 3803.3mg||131 %|
|Potassium 1567.2mg||41 %|
|Total Carbohydrate 240.8g||71 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 230.2g|
|Protein 97.3g||139 %|
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Calories per serving: 1878
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