RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 917
| View Recipe |
|
|
| Recipe Name: |
Corn Bread |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.39
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons crisco
|
Directions:
In an iron skillet (approx. 8-in), put Crisco.
Heat in 425 degrees oven, until smoking. The skillet should have 1/8 inch of hot Crisco covering the bottom.
Whisk egg and buttermilk. Add soda and salt. Whisk in cornmeal gradually until it reaches the right consistency of very thick cream.
Bake until golden brown approximately 25 minutes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
305 |
Total Carbs: |
42.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
11.0 |
Protein: |
11.02 |
| Fiber: |
0.00 |
Sodium: |
311.43 |
|
|
|
