Beat eggs in medium bowl; beat in milk, butter and cornbread mix. Pour into greased 8-cup baking dish or spring-form pan. Place in slow-cooking pot and cover with several paper towels. Cover and cook on high for 2 to 3 hours. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1326g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 900 (67%)|
|Amt Per Serving||% DV|
|Total Fat 100g||133 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 3243.3mg||998 %|
|Sodium 1263.5mg||44 %|
|Potassium 1194.8mg||31 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.5g|
|Protein 98.6g||141 %|
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Calories per serving: 1337
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