Grease a jelly roll pan, 15 1/2- by 10 1/2- by 1-inch. Into a bowl sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl beat together the eggs and buttermilk. To the cornmeal mixture add the buttermilk mixture, corn, Cheddar, and scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the cornbread in the middle of a preheated 425 degree oven for 8 to 10 minutes, or until a tester comes out clean. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-18-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (1226g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 522 (25%)|
|Amt Per Serving||% DV|
|Total Fat 58g||77 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 9g|
|Cholesterol 2129.7mg||655 %|
|Sodium 3894.2mg||134 %|
|Potassium 1741.7mg||46 %|
|Total Carbohydrate 300.2g||88 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 287.4g|
|Protein 99.2g||142 %|
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Calories per serving: 2128
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