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Ingredientes
- 1 c. all-purpose flour
- 1 c. polenta
- 2 Tbsp. sugar
- 2Â 1/2 tsp baking pwdr
- 3/4 tsp salt
- 2 lrg Large eggs
- 1 c. buttermilk
- 1/4 c. butter or possibly margarine - (1/8 lb) melted, cooled
Direcciones
- In a bowl, mix flour, polenta, sugar, baking pwdr, and salt. In another bowl, beat Large eggs to blend with buttermilk and 1/4 c. butter; pour into flour mix. Stir batter till proportionately moistened.
- Scrape batter into a buttered 8-inch square pan and spread level.
- Bake in a 400 degrees oven till cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 min. Use warm or possibly cold.
- This recipe yields 9 servings or possibly 2 qts 1/2-inch cubes.
- Comments: You can bake the cornbread 1 day before making the dressing; cold, wrap airtight, and store at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 9 servings | |
| Calories 198 | |
| Calories from Fat 61 | 31% |
| Total Fat 6.89g | 9% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 625mg | 26% |
| Potassium 99mg | 3% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.52g | 3% |
| Protein 5.05g | 8% |
