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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 245
% Daily Value**
Total Fat 12g
19%
Saturated Fat 7g
10%
Unsaturated Fat 1g
Cholesterol 94mg
31%
Sodium 396mg
16%
Total Carbohydrate 28g
9%
Dietary Fiber 1g
5%
Sugars 4g
Protein 6g
Vitamin A  8%Vitamin C  0%
Calcium  14%Iron  10%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caraway Corn Bread

Date Added: July 17, 2009

Ingredients:

1 Cup All-Purpose Flour sifted
3/4 Cup Yellow Cornmeal preferably
1 Tablespoon Sugar Brown Water
2 Teaspoons Baking Powder heaping
1 Teaspoon Salt fresh ground black pepper to taste
1/4 Teaspoon Baking Soda heaping
2 Teaspoons Caraway Seeds (optional)
2 Eggs in shell (up to 8)
1 Cup Milk warm
1/3 Cup Sour Cream imitation
5 Tablespoons Unsalted Butter melted and cooled
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Directions:

1. Preheat oven to 425F and generously grease an 8-inch-square baking pan.

2. In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.

3. In a small bowl whisk together eggs, milk, sour cream, and butter.

4. Add milk mixture to cornmeal mixture and stir until just combined.

5. Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds.

6. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.

7. Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.

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