Double Corn Bread Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Baking powder | 6 Teaspoon | |
| Salt | 1 Teaspoon | |
| Corn flakes | 1 1⁄2 Cup (24 tbs), crushed | |
| Milk | 2 Cup (32 tbs) | |
| Eggs | 2 | |
| Butter | 1⁄3 Cup (5.33 tbs), melted |
Nutrition Facts
Serving size: Complete recipe
Calories 2926 Calories from Fat 825
% Daily Value*
Total Fat 94 g144.1%
Saturated Fat 51.3 g256.3%
Trans Fat 0 g
Cholesterol 629.4 mg209.8%
Sodium 5133.2 mg213.9%
Total Carbohydrates 464 g154.8%
Dietary Fiber 19.9 g79.6%
Sugars 97.1 g
Protein 69 g138.9%
Vitamin A 77.7% Vitamin C 21.2%
Calcium 284% Iron 187.7%
*Based on a 2000 Calorie diet
Directions
Have ready an oblong pan 13 X 9 1/2 X 2 inches.
Sift flour, cornmeal, sugar, baking powder and salt together into a bowl.
Add corn flakes and stir lightlv with a fork.
Beat milk and eggs together well with a fork.
Add to dry ingredients and stir lightly with fork just to blend.
Pour melted butter into the oblong pan you have ready and swish it around to grease the bottom and sides.
Pour excess butter into batter and blend lightly.
Pour batter into pan.
Bake for 18 to 20 minutes or until a toothpick stuck into centre comes out clean.
Serve hot with butter.
Chef
