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Ingredientes
- 4 x Large eggs
- 2 c. Buttermilk, "pencil" preferred
- 1/2 c. Margarine, melted
- 1 Tbsp. Margarine, melted
- 1/3 c. Sugar
- 2 c. Flour
- 1 c. Yellow cornmeal
- 1 Tbsp. Baking pwdr, plus 1 tsp.
- 1 tsp Baking soda
- 1/2 tsp Salt
Direcciones
- Preheat oven to 425. Grease a 9x13-inch cake pan. In large bowl, beat together Large eggs, buttermilk and both measures of margarine till well blended. Set aside. Sift together sugar, flour, cornmeal, (both measures of) baking pwdr, baking soda and salt. Combine with buttermilk mix and stir just sufficient to combine ingredients. Pour into prepared pan and bake 20 to 25 min.
- Makes 8 servings.
- recently worked on Sunset's Trattoria: Best of Casual Italian
- " Looking for a side dish for a picnic and barbecue This corn bread has a cakelike consistency which goes well with spicy marinades or possibly fried chicken." Corny Crab-cakes are a hit this year. Why not serve with crab.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 393 | |
| Calories from Fat 146 | 37% |
| Total Fat 16.51g | 21% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 2.37g | |
| Cholesterol 107mg | 36% |
| Sodium 554mg | 23% |
| Potassium 192mg | 5% |
| Total Carbs 51.15g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.86g | 8% |
| Protein 9.82g | 16% |
