SERVES 6 This is another use of cornmeal that is terribly versatile. One New England lady told me that she does not remember a dinner in her childhood without corn bread. And for breakfast it was served broken up in a bowl, with milk and sugar or maple syrup. I love it just baked and on the table for dinner. Place all of the dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix until smooth. Place in a greased 8x12-inch pan, and bake in a hot oven (400?) for about 30 minutes. This same recipe can be used for cornmeal muffins or for corn sticks, baked in a heavy black iron mold. From
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 353.5mg||109 %|
|Sodium 365.4mg||13 %|
|Potassium 178.6mg||5 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 23.6g|
|Protein 13.7g||20 %|
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Calories per serving: 261
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