Preheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine butter, oil, milk and egg in mixing bowl and whisk until well-blended. Stir the flour, baking powder, cornmeal, sugar and salt together with a fork until well-mixed. To this dry mixture, add the liquid milk mixture and stir just until combined. Pour into baking dish. Bake the cornbread until golden on top and a tester inserted in the middle comes out clean. Baking time is about 25 minutes. HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2 ounce size). To the dry mix, add 1/2 cup evaporated milk, 1 egg and 1 tablespoon melted butter in place of what is called for on the package. Bake at 400F for 20 minutes. Bread should be golden brown and a tester plunged into its middle should come out clean. PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber. Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92. Posted by Stephen Ceideberg; November 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 973 (28%)|
|Amt Per Serving||% DV|
|Total Fat 108.2g||144 %|
|Saturated Fat 34.5g||172 %|
|Monounsaturated Fat 45.5g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 122mg||38 %|
|Sodium 345.2mg||12 %|
|Potassium 719mg||19 %|
|Total Carbohydrate 572.9g||169 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 559.7g|
|Protein 47.9g||68 %|
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Calories per serving: 3474
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