Try this Feta Cumin Corn Bread recipe, or contribute your own.Suggest a better description
Preheat oven to 400 degrees. Into a large bowl sift together cornmeal, flour, baking powder, baking soda, salt and cumin. Add the Feta and scallion, and toss mixture well. In a bowl whisk together the eggs, milk, sugar, and oil and add the milk mixture to the cornmeal mixture. Stir the batter until it is just combined. Pour into greased non stick muffin pans. Bake 20 minutes until lightly browned and springy to the touch. Let corn bread cool in the pan for 5 minutes and run a thin knife around the edges of the pan. Turn the cornbread out onto the rack and let it cool completely. Yield: 16 muffins Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1264g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1078 (35%)|
|Amt Per Serving||% DV|
|Total Fat 119.8g||160 %|
|Saturated Fat 52.6g||263 %|
|Monounsaturated Fat 41.8g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 2320.1mg||714 %|
|Sodium 6223.2mg||215 %|
|Potassium 1646.4mg||43 %|
|Total Carbohydrate 382.3g||112 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 366.9g|
|Protein 128.7g||184 %|
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Calories per serving: 3123
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