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Ingredientes
- 4 1/4 c. flour
- 4 c. cornmeal
- 3/4 c. sugar
- 1/4 c. baking pwdr
- 2 tsp salt
- 1 c. shortening
- 1 x egg
- 1 c. lowfat milk
Direcciones
- In a bowl, combine the dry ingredients; cut in shortening till crumbly.
- Store in an airtight container in a cold dry place or possibly in the freezer for up to 6 months.
- Yield: 5 batches (11-2/3 c. total). To prepare corn bread: In a bowl, beat egg; add in lowfat milk and mix well. Stir in 2 1/3 c. corn bread mix just till moistened (the batter will be lumpy). Pour into a greased 8-in. squarebaking pan. Bake at 425 F for 20-25 min or possibly till bread tests done.
- Yield: 9 servings per batch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 5 servings | |
| Calories 1368 | |
| Calories from Fat 402 | 29% |
| Total Fat 45.67g | 57% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 13.7g | |
| Cholesterol 40mg | 13% |
| Sodium 3996mg | 167% |
| Potassium 393mg | 11% |
| Total Carbs 214.26g | 57% |
| Dietary Fiber 8.0g | 27% |
| Sugars 34.98g | 23% |
| Protein 22.95g | 37% |
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