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Homemade Cornbread
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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
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
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.

Homemade Cornbread

Date Added: May 18, 2014


1 Cup Flour (up to 4)
1 Cup Corn Flour or fine cornmeal
2 Tablespoons Sugar
2 1/2 Teaspoons Baking Powder plus
1/2 Teaspoon Salt (I used reduced sodium)
2 Unit Eggs large
1 Cup Milk or part cream
2 Tablespoons Butter Melted
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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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