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Have you made BETTY CARTER'S QUICK CORN BREAD?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BETTY CARTER'S QUICK CORN BREAD

Date Added: September 12, 2009

Ingredients:

1 Tablespoon Butter (1/4 stick) cut into 6 pieces
3/4 Cup Cornmeal yellow or white
1/2 Teaspoon Salt plus more for sprinkl ing
1/2 Teaspoon Baking Soda level - dissol ved in milk
1 Unit Egg beaten
1 1/2 Cups Buttermilk at room temperature
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Directions:

1. Preheat oven to 400 F Place the butter in a heavy 4-cup baking dish and place in preheated oven.

2. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk.

3. Pour over dry ingredients and stir only until blended.

4. Remove pan from oven and tilt to distribute butter evenly.

5. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Corn allergies.
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