** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. This batter can also be baked in muffin cups as well as in a loaf pan.
2. Either way, it\'s good. PREHEAT OVEN TO 400F Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt.
3. In a separate bowl, beat the eggs; then stir in the milk and the butter.
4. Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes.
5. Overmixing causes the cornbread to be tough. Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 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 Wheat, Egg, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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