Preheat oven to 425?. Butter a 5" x 3" loaf pan. In a bowl, beat together egg, water, butter; stir in homemade cornbread mix just until moistened. Do NOT overmix.
Batter will be lumpy. Pour into prepared baking pan. Bake for20-25 minutes. Makes 1 loaf.
Low-Fat Variation: Substitute egg substitute or 2 egg whites for egg.
Note: Cornbread baked in a glass, cast iron or dark-metal pan develops a golden brown crust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (412g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 554 (39%)|
|Amt Per Serving||% DV|
|Total Fat 61.5g||82 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 252.7mg||78 %|
|Sodium 3337.6mg||115 %|
|Potassium 382.8mg||10 %|
|Total Carbohydrate 195g||57 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 176.8g|
|Protein 25.4g||36 %|
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: 1437
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