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Antebellum Spiced Nut Corn Bread Recipe
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|Baking powder||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|White cornmeal||1⁄2 Cup (8 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
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
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.