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Easy Cornbread Recipe
|Yellow cornmeal||2 Cup (32 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Savory seasonings garden blend||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Eggs||2 Large, beaten|
Serving size: Complete recipe
Calories 2754 Calories from Fat 1031
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 61.1 g305.4%
Trans Fat 0 g
Cholesterol 665.9 mg
Sodium 1502.8 mg62.6%
Total Carbohydrates 364 g121.4%
Dietary Fiber 25.2 g100.8%
Sugars 2.5 g
Protein 62 g124.6%
Vitamin A 66% Vitamin C 2.1%
Calcium 120.3% Iron 110.7%
*Based on a 2000 Calorie diet
Lightly-grease 9-inch square baking pan.
Combine cornmeal, flour, baking powder and barden blend in large bowl.
Melt butter in small saucepan over medium heat.
Add buttermilk and cook until warm; stir to combine.
Add buttermilk mixture, corn and eggs to diy ingredients; stir until moistened.
Place cornbread mixture into prepared pan.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.