Antebellum Spiced Nut Corn Bread Recipe

Summary

CourseMethod
Dish

Ingredients

 All purpose flour1⁄2 Cup (8 tbs), sifted
 Baking powder2 Teaspoon
 Salt1⁄4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Ground cinnamon1⁄2 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 White cornmeal1⁄2 Cup (8 tbs)
 Finely chopped pecans1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Milk1⁄2 Cup (8 tbs)
 Melted butter2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 679

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 287.3 mg

Sodium 1397.9 mg58.2%

Total Carbohydrates 176 g58.6%

Dietary Fiber 16.8 g67.3%

Sugars 60.2 g

Protein 30 g60.7%

Vitamin A 23.1% Vitamin C 2.1%

Calcium 99.2% Iron 53.4%

*Based on a 2000 Calorie diet

Directions

Sift dry ingredients.
Add nuts; stir well.
Add egg, milk, and 1 tablespoon melted butter.
Blend to make a batter.
Put remaining 1 tablespoon butter in a 7-inch iron skillet.
Heat skillet in preheated hot oven (400°F.), then brush heated butter on sides and bottom of pan.
Add batter and return to oven at once.
Bake for 30 minutes, or until corn bread tests done.
Cut into 6 wedges and serve immediately.
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