Try this Sourdough Cornbread #1 recipe, or contribute your own.
Suggest a better descriptionFrom: meow@nmt.edu (Teresa Jenks) Date: 29 Mar 1994 13:29:22 -0500 Somebody requested a moist corn bread recipe. I used this recipe (for the first time) last week for the sole reason of making corn bread stuffing. As soon as the bread was out of the pan, I diced the bread into one-inch cubes and left them on the counter for 36 hours. The cubes were still moist. I then stuck them in the oven for several hours at 250F. Still moist. :-) Must have been a fluke. I got this recipe out of an article by Charles Bryant ODooley in the March/April 1994 issue of Backwoods Home. Mix the starter, milk, corn meal, sugar, and eggs; stir thoroughly in a large bowl. Stir in melted butter, salt, and soda. Turn into a 10 inch greased frying pan and bake in a hot oven (450F) for 20 minutes or until it tests done. Buttered corn stick pans may be also used: bake in a hot oven (425F) for 20 minutes or until they test done. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 812 | ||
Calories from Fat: 95 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 927.3mg | 32 % | |
Potassium 2745.3mg | 72 % | |
Total Carbohydrate 120.7g | 36 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 116.7g | ||
Protein 58.3g | 83 % | |
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: 812
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