Try this Fatfree Corn Bread recipe, or contribute your own.
Suggest a better descriptionFrom: jagordon@agsm.ucla.edu Date: 14 Jul 1993 21:30:08 GMT Mix dry ingredients. Mix wet ingredients. Blend together. Bake 425 degrees for 35 - 40 minutes in a 8 inch square pan or 15 - 20 minutes in muffin pans. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 160 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.1mg | 5 % | |
Potassium 109.4mg | 3 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 31.7g | ||
Protein 4.1g | 6 % | |
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: 160
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